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Carrot Cake with Chai Latte Frosting

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A delightful and moist carrot cake topped with a luscious chai latte frosting, perfect for any occasion.

Ingredients

Scale
  • 3 large eggs
  • 215 g brown sugar
  • 160 g neutral oil (like sunflower oil)
  • 350 g grated carrots
  • 280 g all-purpose flour
  • 1 large pinch of salt
  • 11 g baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 100 g roasted pecans
  • 100 g softened butter
  • 30 g muscovado sugar
  • 50 g powdered sugar
  • 200 g cream cheese
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • A pinch of black pepper
  • 20 g roasted pecans (for garnish)
  • Ground cinnamon (for dusting)

Instructions

  1. Preheat your oven to 175°C (350°F).
  2. Mix the eggs, brown sugar, and neutral oil in a large bowl until smooth.
  3. Grate the carrots finely and fold them into the egg mixture.
  4. Combine the flour, salt, baking powder, and spices in another bowl.
  5. Mix the dry ingredients with the wet ingredients until just combined.
  6. Fold in the roasted pecans gently.
  7. Pour the batter into a greased and lined 9×13 inch cake pan.
  8. Bake for 30–35 minutes until a toothpick comes out clean.
  9. Cool the cake in the pan for 10 minutes before transferring it to a wire rack.
  10. Make the frosting by beating together the softened butter, cream cheese, muscovado sugar, and powdered sugar until fluffy.
  11. Frost the cooled cake generously and garnish with pecans and cinnamon.

Notes

For a vegan option, substitute eggs with flax eggs and use dairy-free cream cheese.

Nutrition

Keywords: carrot cake, dessert, chai latte frosting

Find it online: https://thecomfortspoon.com/carrot-cake-et-glacage-chai-latte/