Chai Spiced Carrot Cake with Coconut Cream Cheese Frosting

No one will complain about eating their veggies when you serve this scrumptious carrot cake! Moist, sweet and perfectly spiced with chai flavors, this is the perfect party dish as it can be baked in the Aroma Doveware Casserole then frozen up to a months’ time. Just thaw, top with coconut cream cheese frosting, cut and serve.

2 cups all-purpose flour
1 tsp baking soda
1 ¼ tsp baking powder
1 tsp cinnamon
1 tsp ground cardamom
½ tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
1/8 tsp ground black pepper
¾ tsp salt
2 cup sugar
4 eggs, room temperature
1 cup canola, safflower or vegetable oil
3 cups shredded carrots, using a food processor or the large holes on a box grater
1 cup chopped walnuts, lightly toasted (optional)
½ cups raisins (optional)
Chai teabag (optional)
½ cup crushed pineapple, drained well (optional)

DoveWare Casserole

Preheat oven to 350° F with oven rack placed in the middle. Lightly grease the bottom of your Aroma Doveware Casserole dish.
If using raisins and they are especially dry, cover them with hot boiling water or a cup of hot chai tea for a few minutes to plump them up. Drain and set aside.

In a medium size bowl, whisk together the flour, baking soda, baking powder, cinnamon, cardamom, ginger, nutmeg, cloves, pepper and salt. Set aside.
Using an electric mixer, beat together the sugar and eggs on medium speed until smooth and thoroughly combined. Reduce speed to low and slowly add the oil, beating just until incorporated then increase speed to medium high and beat for an additional minute or two. Using the lowest speed, add the flour mixture in batches, mixing just until combined.
Turn mixer off and by hand fold in the carrots, walnuts, raisins and pineapple. Scrape batter into prepared casserole dish and bake for 40 – 60 minutes or until a pick or wooden skewer inserted in the center comes out clean. Allow cake to cool completely on a wire rack before frosting.

Coconut Cream Cheese Frosting
8 oz cream cheese, softened
½ cup butter, softened
2 tsp vanilla extract
¼ tsp salt
3 cup confectioners’ sugar, sifted
1 cup coconut, toasted (optional)

Spread coconut in a thin layer on a sheet pan. Place in the center rack of a 350 degree oven for 7-10 minutes. Shake the pan after 5 minutes to toast all sides evenly. Watch closely and remove from oven once it is golden brown.
With an electric mixer whip together the cream cheese and butter until smooth. Add the extract and salt. Turn mixer to low speed and gradually add the confectioners’ sugar. Once incorporated, increase speed and beat until light and fluffy, about 1-2 minutes. Using a knife or off set spatula, spread the frosting evenly on top of cake. Garnish with the toasted coconut. Serves 12-16, depending on serving size.

Over To You
What is your version of carrot cake? Share and inspire us.

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