Carrot Sheet Cake with Chai Cream Cheese Frosting

Carrot cake is a classic dessert loved by all. This recipe takes the traditional cake and adds chai spices to give it an exotic flavor profile that will make you love your time in the kitchen even more than before. The cream cheese frosting, also known as “Cha Cha Cream,” pairs beautifully with this rich carrot cake and can be made using store-bought or homemade refrigerated biscuits.

This cake is soft and moist, with a slightly tangy cream cheese frosting. It’s perfect served on its own or with some fresh fruit to cut the sweetness!

Carrot Sheet Cake with Chai Cream Cheese Frosting is a cake that combines the flavors of carrot cake and chai tea. It’s made with a cream cheese frosting, which gives it a unique flavor.

Today’s article makes me ecstatic because this Carrot Sheet Cake recipe comes from Molly Krebs, a Foodtography School graduate, in her brand-new books Eat More Plants!

Back in 2017, Molly was one of my first Foodtography School (my online food photography school) students. She was a natural chef and photographer from the start, and she absorbed all she was taught. 

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Fast forward to roughly six months ago, when Molly contacted me to say she was releasing a cookbook. I was so pleased for her that I almost leaped out of my seat! A cookbook written by a graduate of the Foodtography School? MAJOR! 

Molly asked if I’d write a blurb for the book, and I gladly accepted. That wasn’t enough for me, however. Because I’m so pleased of Molly’s accomplishments, I simply had to share a dish from her book with you all. It’s something I’d want to scream from the rooftops! 

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So, of course, I had to offer a baking recipe from Molly’s book, which is how I came up with this delectable Carrot Sheet Cake with Chai Cream Cheese Frosting.

Side note: why the hell didn’t I think of chai cream cheese frosting?!

This carrot sheet cake was delicious, excellent for a crowd, and quick to make in under an hour. As a result, this is my ideal dessert.

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Molly’s cookbook is a must-have this season if you’re seeking for a great cookbook. Of course, I’m prejudiced, but after preparing three recipes from the book, I can declare that the meal is extremely amazing. 

I can’t express how ecstatic it makes me to watch Foodtography alums succeeding in their careers. Molly, I congratulate you. You are deserving of all of the world’s prosperity! 

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Print

  • Molly Krebs is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 50 minutes
  • 1 hour and 10 minutes total
  • 12 servings 1 time
  • Dessert is a category of food.
  • Baked method
  • American cuisine
  • Molly Krebs is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 50 minutes
  • 1 hour and 10 minutes total
  • 12 servings 1 time
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Scale:

1x2x3x

  • Molly Krebs is the author of this piece.
  • Time to Prepare: 20 minutes
  • Time to prepare: 50 minutes
  • 1 hour and 10 minutes total
  • 12 servings 1 time
  • Dessert is a category of food.
  • Baked method
  • American cuisine

Ingredients

for the icing

  • 288 g (214 cup) all-purpose flour
  • 7 g cinnamon (1 tbsp)
  • nutmeg (12 teaspoon)
  • 12 teaspoon ginger powder
  • 2 tbsp. baking powder (8 g)
  • 12 tbsp baking soda
  • 1 teaspoon kosher salt
  • light brown sugar, loosely packed, 34 cup (108 g)
  • granulated sugar, 34 cup (144 g)
  • 3 eggs (big)
  • 15 ml vanilla extract (1 tbsp)
  • a third of a cup (180 ml) vegetable oil
  • a third of a cup (180 ml) buttermilk
  • Canned crushed pineapple, 112 cup (338 g)
  • 3 cups shredded carrots (330 g)
  • 1 cup (115 g) walnuts, chopped
  • 114 g (34 cup) raisins

for the cream cheese chai icing

  • 12 cup unsalted butter (115 g) melted to room temperature
  • 8 oz. cream cheese (240 g) softened to room temperature
  • 455 g powdered sugar (312 cup)
  • 1 teaspoon extract de vanille
  • 12 teaspoon cinnamon
  • 12 teaspoon cardamom
  • 14 teaspoon nutmeg
  • 14 teaspoon ginger powder
  • 14 tsp cloves (ground)
  • 14 teaspoon allspice
  • a sprinkle of salt

Instructions

  1. Preheat the oven to 350°F for the cake. Spray a 9 x 13-inch baking pan and line it with parchment paper. Remove from the equation.
  2. Combine the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt in a medium mixing basin. Remove from the equation.
  3. Whisk together the brown sugar, granulated sugar, eggs, and vanilla extract in a large mixing basin until smooth. Whisk in the oil until it is completely combined. Whisk in the buttermilk until it is completely combined. Stir in the pineapple and carrots with a rubber spatula until everything is well combined. Fold the flour mixture into the sugar mixture with a rubber spatula until completely incorporated. Combine the walnuts and raisins in a mixing bowl.
  4. With a rubber spatula, level up the surface of the batter in the prepared baking pan. Bake for 50 minutes, or until the center of the cake is set and the sides are golden brown when a toothpick inserted in the middle comes out clean. Allow the cake to cool in the pan for 20 minutes before inverting it onto a cooling rack to finish cooling.
  5. To prepare the chai-cream cheese frosting, in a stand mixer equipped with the paddle attachment, combine the butter and cream cheese and beat on medium speed for 2 to 3 minutes, or until the mixture is light and fluffy. Reduce the speed to low and add the powdered sugar gradually. Add the vanilla, cinnamon, cardamom, nutmeg, ginger, cloves, allspice, and salt after the powdered sugar has been combined. Increase the tempo to high and continue to pound for 2 minutes.
  6. Place the cake on a serving plate and spread the chai-cream cheese frosting on top. Serve by cutting into squares.

Notes

*You may create the cake ahead of time and cover it securely in wax paper for up to 2 days if you want to make it ahead of time. It’s preferable to make the icing shortly before assembling and serving the cake.

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Cream cheese frosting is a popular and easy to make dessert. It has a light, fluffy texture that pairs well with many different flavors. This recipe calls for chai spices to give it an exotic flavor. Reference: cream cheese frosting recipe.

Frequently Asked Questions

Does carrot cake with cream cheese frosting need to be refrigerated?

A: In general, no. However, there are certain instances where refrigeration is required in order to ensure that the cake stays fresh and safe for consumption.

Which is better buttercream or cream cheese frosting?

A: This is a question of preference. Some people like cream cheese frosting, whereas others prefer buttercream because its sweeter.

Can you leave carrot cake with cream cheese frosting out?

A: Yes, I can leave out the cream cheese frosting.

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