Chai Carrot Cake
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You’ll fall in love with this Chai Spiced Carrot Cake Recipe! This exquisite single layer cake marries the natural sweetness of carrots with a lavish mix of chai-inspired spices, all crowned with a smooth lemon icing!
Chai Carrot Cake Recipe
Are you a chai enthusiast looking to blend the rich flavors of your favorite tea with a classic dessert?This chai carrot cake is the perfect fusion of comfort and spice!
Featuring a harmonious blend of cardamom, cinnamon, cloves, nutmeg, and ginger, spices that echo the heartwarming notes of chai and complement the sweetness of carrot cake.
By amplifying these spices, we enhance the chai essence, making every slice a fragrant and delightful experience!
To top it off, a tangy lemon icing drizzles down the sides, providing a citrusy contrast that complements the deep spices. This one layer cake is ideal for a cozy afternoon snack, a sophisticated brunch addition, or a festive dessert!
What makes chai carrot cake different from regular carrot cake?
Chai carrot cake enhances the traditional carrot cake with a rich blend of chai spices like cinnamon, cardamom, cloves, nutmeg, and ginger.
How to Make Chai Carrot Cake
A full and detailed recipe card is at the bottom of this post.
Combine Dry Ingredients: In a medium-size mixing bowl, add the flour, baking powder, cardamon, cinnamon, cloves, nutmeg, ginger, and salt. Whisk until well combined. Set aside.
Beat Butter and Sugar: In a separate large mixing bowl, add the softened butter and both sugars. Beat on medium-high speed for 2 minutes until pale and creamy. Scrape down the sides.
Incorporate Eggs: Add the eggs one at a time, beating for 15 seconds after each addition. Scrape the sides of the bowl.
Mix in Wet Ingredients: Pour in the oil and vanilla and beat for low speed for 20 seconds to combine.
Beat in Carrots: Add the grated carrot and beat on low speed for 15 seconds to incorporate.
Combine with Dry Ingredients: Add the dry flour mixture and beat on low-medium speed until incorporated. Avoid over-mixing. Fold in any excess flour around the sides of the bowl with a rubber spatula.
Fold in Walnuts & Transfer Batter: Gently fold in the chopped walnuts, the batter will be thick. Spoon the batter into the prepared loaf tin.
Bake: Bake for 45-50 minutes until a skewer inserted into the middle comes out clean or with a few moist crumbs. Remove from the oven and allow to cool in the pan for 15 minutes.
Cool: Transfer the loaf to a wire rack to cool completely before adding the frosting.
Expert Tips
- Measure your baking ingredients accurately: Check out my helpful guide on how to measure basic ingredients.
- Room Temperature Ingredients: Ensure the butter and the eggs are at room temperature for better integration into the batter.
- Nut-Free: Substitute the walnuts with raisins or leave them out for a nut-free version.
- Avoid Ovemixing: Avoid overmixing the cake batter after adding the dry flour ingredients to keep the cake light and tender.
- Cooling the Loaf: Allow the cake to cool completely before applying the lemon icing to prevent it from melting.
What frosting pairs well with this cake?
The simple lemon icing pairs perfectly with this chai carrot cake. Or try a cream cheese frosting to offer a creamy contrast to the chai cake. A simple vanilla buttercream frosting can also complement the flavors well.
Best Chai Recipes
Elevate your baking with these simple yet flavorful recipes, all featuring the warm, inviting spices of chai!
Experience the rich, aromatic flavors with these Chai Cookies – a simple cookie recipe that’s bursting with taste!
Indulge in decadent Chai Brownies, where chocolate meets chai for a truly irresistible dessert!
Try the unique Chai Rocky Road for a crunchy, spicy twist on the classic rocky road recipe!
How to store chai carrot loaf
Store: Keep the loaf in an airtight container at room temperature or in the refrigerator for up to 3-5 days.
Freeze: Without the icing, wrap the whole loaf or slices of loaf in plastic wrap, then in foil. Place into a freezer-safe airtight container or zip-lock bags. Label with the freeze date. Freeze for up to 3 months.
Thaw: Thaw frozen loaf at room temperature for several hours before icing and serving or thaw overnight in the refrigerator.
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If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Carrot Cake Without Cream Cheese Frosting
Ingredients
Method
- Preheat Oven: Preheat the oven to 356°F (180°C). Line a 9 x 5-inch (23 x 13 cm) loaf tin with parchment paper. Set aside.
- Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, ginger, and salt. Set aside.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the oil, yogurt, eggs, brown sugar, granulated sugar, and vanilla until smooth and well combined.
- Add Carrots: Mix in the shredded carrot until distributed.
- Combine Mixtures: Add the dry ingredients to the wet ingredients and gently fold until just combined. Avoid overmixing.
- Add Walnuts: Fold in the chopped walnuts until evenly distributed through the batter. The mixture will be thick.
- Bake: Pour the batter into the prepared loaf tin and smooth the surface. Bake for 50-55 minutes, or until a skewer inserted into the center comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- Sift and Combine: Sift powdered sugar into a medium mixing bowl to remove lumps.
- Add Wet Ingredients: Pour in melted butter, milk, and vanilla. Whisk until the frosting is smooth, thick, and spreadable.
- Frost Cake: Spread the vanilla frosting evenly over the cooled carrot cake.
- Slice and Serve: Once the frosting has set, slice and enjoy.
Nutrition
Video
Notes
Tried this recipe?
Let us know how it was!First published in 2021, this recipe was updated in April 2024 to include new expert recommendations, storage guidelines, recipe card additions and more.
Thanks for the prompt reply Sam, will comment here again once I’m done baking.
You’re most welcome Annika, hope it all went well 🙂
Hi, I don’t have the recommended pan for this recipe but I want to try it (on 8×4 pan though), would you know the baking time for 8×4 pan? Thanks!
Hi Annika, an 8×4 pan is a similar size to the one recommended (9×5). I would suggest checking your loaf at 35 minutes and if it’s still wobbly/not set in the middle, continue baking it further in 5 min increments. Checking it again at the 40min mark. Then check it with a toothpick inserted into the middle until it comes out clean. It will have a similar baking time to the original recipe but just keep an eye on it and check it first at 35 minutes to see how it’s going. Hope that helps! Kindest, Sam