Chai Spiced Carrot Cake

KITCHENAID
20Ingredients
50Minutes

Ingredients

US|METRIC
  • 8 ounces cream cheese (softened)
  • 4 tablespoons butter (softened)
  • 2 tablespoons half and half
  • 3 cups confectioners sugar
  • 1/4 cup crystalized ginger
  • 2 cups carrots (grated)
  • 1 1/2 cups sugar
  • 1/2 cup dark brown sugar
  • 4 eggs
  • 1 1/2 cups vegetable oil
  • 2 1/2 cups unbleached flour
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon soda
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cloves
  • 1 tablespoon cardamom
  • 1 tablespoon ginger
  • 1/2 teaspoon salt
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    Directions

    1. Place cream cheese, butter and half and half in blender. Add confectioners sugar 1 cup at a time on speed 4 (puree) scraping down sides, if needed. Add crystallized ginger and pulse on speed 2 (chop) 6-7 times. Refrigerate 2 hours.
    2. Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray.
    3. Mix carrots, sugars, eggs and oil in bowl of KA Stand Mixer. Blend on setting 3 for 1 minute.
    4. Combine dry ingredients in medium bowl. whisk to combine. Add to carrot mixture and mix on setting 3 for 2 minutes. Pour into prepared pan and bake 40-45 minutes until tester comes out clean. Remove from oven and let cool before icing.
    5. Ice cake and serve immediately. Can be made ahead and stored in refrigerator 6 hours.
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