Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cardamom
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup finely grated carrots
- 1/2 cup chopped walnuts or pecans
- 1/2 cup plain yogurt or buttermilk
- 1/2 cup powdered sugar
- 1 teaspoon milk or cream
Directions
Preheat oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg, and cardamom. Set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
Alternate adding the dry ingredients mixture and yogurt to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the grated carrots and chopped nuts. Pour the batter into the prepared pan and smooth the top.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and cardamom until smooth.
Drizzle the glaze over the cooled cake before serving.
Frequently Asked Questions
How should I store leftover Chai-Spiced Carrot Cake to keep it fresh?
Once completely cooled, store the frosted cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerating, let it sit at room temperature for about 30 minutes before serving to allow the cardamom glaze to soften slightly.
Can I substitute the brown sugar in this carrot cake recipe?
While brown sugar adds essential moisture and molasses notes that complement the chai spices, you can substitute it 1:1 with granulated sugar if necessary. Be aware that the final texture might be slightly less tender, so ensure your butter creaming step is thorough.
What is the best way to ensure my Chai-Spiced Carrot Cake bakes evenly at 350°F?
To ensure even baking in the 8-inch round pan, make sure your oven temperature is calibrated correctly to the specified 350°F (175°C) and avoid opening the oven door during the first 30 minutes of the 40-minute bake time. Lining the pan bottom with parchment paper will also help prevent sticking and burning on the base.
