Jerricas Chai Spiced Carrot Cake Recipes

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MOLLY'S CARROT CAKE WITH SPICED CREAM CHEESE FROSTING

Provided by Molly Yeh

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 23



Molly's Carrot Cake with Spiced Cream Cheese Frosting image

Steps:

  • For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
  • Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
  • Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
  • Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
  • For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
  • Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!

Nonstick cooking spray, for the cake pans
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
1 1/2 teaspoons kosher salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon hawaij (see Cook's Note)
1 1/2 cups neutral oil, such as canola
1 cup packed brown sugar
3/4 cup granulated sugar
4 large eggs
1 tablespoon vanilla bean paste or extract
2 cups shredded carrots
2 tablespoons sesame seeds, toasted
1/2 cup (1 stick) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon vanilla extract
1/2 teaspoon hawaij
Pinch of kosher salt
Rainbow carrots, peeled into ribbons with a peeler, to decorate
1 rosemary sprig, leaves picked, to decorate

MASALA-CHAI CARROT CAKE

London-based baking star Benjamina Ebuehi learned from a young age that spices were the secret to the bold flavors in her favorite savory dishes, but it wasn't until she started baking that she realized those same ingredients could also elevate desserts. Take the Masala-Chai Carrot Cake from her book, The New Way to Cake. Knowing that many home bakers already have a go-to carrot cake recipe (most likely flavored with cinnamon), she decided to turn to less-expected spices like black pepper and cardamom. "Some cakes just have one sugary note, but I often want something more intriguing," Benjamina says. "Using spices in a cake gives it nuance."

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 8 to 10 servings

Number Of Ingredients 19



Masala-Chai Carrot Cake image

Steps:

  • Preheat the oven to 350˚ F. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
  • To make the cake, add the tea bags to a mug of the boiling water and let them steep for 5 minutes before discarding the bags. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves, pepper and cardamom. Set aside.
  • In a separate bowl, add the muscovado sugar, eggs and tea, mixing until combined before stirring in the oil. Tip in the carrots and fold them in so they're evenly distributed. Fold in the flour mixture until just incorporated, making sure there are no pockets of flour hiding near the bottom.
  • Divide the batter evenly between the two pans and bake for 35 to 40 minutes, or until the cakes are nicely browned and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans, then turn them out onto a rack.
  • To make the frosting, beat the butter and confectioners' sugar with an electric mixer for 3 to 5 minutes, or until pale and smooth. Beat in the cream cheese until combined.
  • To assemble, place one cake layer on a cake stand. Spoon one-third of the frosting on top and push right to the edges. Place the second cake topside down in order to give you a flat top. Add the rest of the frosting, spreading it evenly with an offset spatula. Scatter the walnuts on top of the cake.

2 English breakfast tea bags
1/4 cup boiling water
2 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/2 teaspoon ground cardamom
1 3/4 cups light muscovado sugar
4 eggs
1 1/2 cups vegetable oil
3 to 3 1/4 cups grated carrots
2/3 cup unsalted butter, softened
1 cup confectioners' sugar
1 1/2 cups cream cheese (12 ounces)
8 to 12 walnut halves, to decorate

JERRICA'S CHAI-SPICED CARROT CAKE

Categories     Cake     Tea     Fruit     Ginger     Nut     Vegetable     Dessert     Bake     Easter     Thanksgiving     Nutmeg

Yield 12 servings

Number Of Ingredients 44



JERRICA'S CHAI-SPICED CARROT CAKE image

Steps:

  • PREHEAT oven to 325*. Grease and line with parchment paper three 9" cake rounds. Line one cookie sheet with aluminum foil. CHAI-SPICED PECANS: In heavy-bottomed saucepan, melt butter. Add spices and cook until fragrant (1-2 min). Add sugar and heat until dissolved. Add pecans; mix until coated. Pour mixture onto tray lined with foil. Bake at 325* for about 7 minutes. Allow to cool while making cake. CAKE: Beat first three ingredients thoroughly. Add eggs one at a time, beating well after each; add extracts and continue to beat for an additional 2 minutes. Combine next eight ingredients (flour, baking powder/soda, salt and spices) and sift into wet ingredients. Combine. Stir in remaining ingredients. BAKE until tester comes out clean- about 45 minutes. While cakes are baking, make glaze and frosting. MAKE GLAZE: Combine all ingredients and bring to a boil. Allow to boil, while stirring, until slightly darkened in color; about 5 minutes. Off heat, stir in vanilla extract. MAKE CREAM CHEESE FROSTING: Beat cream cheese and butter until fluffy. Add in sugar and pinch of salt and beat for 5 minutes. Add vanilla and lemon and beat an additional 5 minutes. POUR glaze atop cakes while still hot and in tins. Allow to cool completely in racks. TO ASSEMBLE CAKE, spread thin layer of cream cheese frosting on first layer. Place second layer and add a thin layer of frosting. Place third layer and frost entire cake. Finish with 5 oz raw, chopped pecans to cover sides.

CAKE:
2 cups sugar
3/4 cup vegetable oil infused with chai tea
3/4 cup unsweetened applesauce
4 large eggs
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups cake flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
2 tablespoons cardamom
2 teaspoon ginger
1 tablespoon freshly ground nutmeg
2 teaspoons ground cloves
1.5 cups golden raisins plumped in chai tea
5 oz chopped chai-spiced pecans (recipe follows)
1 (14 oz) can crushed pineapple, drained well
1 lb grated carrots
1 cup toasted coconut
5 oz raw chopped pecans to decorate sides of cake
GLAZE:
1 cup sugar
2 tablespoon baking soda
.5 cup buttermilk
1 stick unsalted butter, cubed
1 tablespoon light corn syrup
1 teaspoon vanilla extract
CREAM CHEESE FROSTING:
4.5 cup powdered sugar
20 oz cream cheese (room temp)
1 stick unsalted butter (room temp)
2 teaspoon vanilla
2 tablespoon lemon juice
pinch salt
CHAI-SPICED PECANS
5 oz chopped pecans
3 tablespoon butter
1 teaspoon cinnamon
1 teaspoon cloves
1 tablespoon cardamom
1 tablespoon ginger
.25 cup sugar

SPICED CARROT CAKE

My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. -Jaris Dykas, Knoxville, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 16 servings.

Number Of Ingredients 14



Spiced Carrot Cake image

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment paper; grease paper., Beat first 5 ingredients until well blended. In another bowl, whisk together flour, pie spice, baking soda and salt; stir into egg mixture. Fold in carrots., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, beat cream until soft peaks form. In another bowl, beat cream cheese and confectioners' sugar until smooth; gradually fold in whipped cream., If cakes are domed, trim tops with a serrated knife. Spread frosting between layers and over top of cake. Refrigerate leftovers.

Nutrition Facts : Calories 241 calories, Fat 9g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.

3 large eggs, room temperature
1 cup packed brown sugar
3/4 cup fat-free plain yogurt
1/4 cup canola oil
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
3 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
3 cups shredded carrots (about 6 medium)
FROSTING:
1/2 cup heavy whipping cream
4 ounces reduced-fat cream cheese
1/2 cup confectioners' sugar

CARROT SPICE CAKE

This is a very old Le Leche League recipe from an old friend Sylvia. Simply the best carrot spice cake I have ever baked or eaten that includes my DH's carrot cake! It is so easy to make this dense rich tasting cake!

Provided by oilpatchjo

Categories     Dessert

Time 1h20m

Yield 1 cake, 8-10 serving(s)

Number Of Ingredients 13



Carrot Spice Cake image

Steps:

  • A well greased and floured bunt pan ready for cake batter.
  • First 8 ingredients into a pot bring to boil then simmer for 5 minutes.
  • Cool mixture and set aside.
  • Next 5 ingredients sift and dump into the cooled mixture blend together.
  • Pour ingredients into bunt pan.
  • Into the oven @ 375 degree's for 50 minutes.
  • Make an icing of icing sugar and fresh lemon to taste and drizzle over cake while warm.

Nutrition Facts : Calories 775.1, Fat 22.2, SaturatedFat 8.9, Cholesterol 30.5, Sodium 652, Carbohydrate 143.5, Fiber 10.5, Sugar 91.5, Protein 11.7

3 cups carrots (grated)
2 2/3 cups sugar
2 2/3 cups water
2 cups raisins
1/2 cup butter (or margarine)
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons nutmeg
3 1/2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup nuts (chopped)

SPICED CARROT CAKE

You can use more orange juice instead of the orange liqueur if you prefer. The soaking time of the apricots is not included in the recipe timing.

Provided by PetsRus

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 17



Spiced Carrot Cake image

Steps:

  • Zest the orange, cover and set aside for the frosting.
  • Juice the orange, add the chopped apricots and mix with the orange juice, leave to soak for at least 3 hours.
  • When ready to make the cake, preheat the oven to 300F and line the base of a 2lb loaf tin with parchment paper.
  • Sift the flour together with the cinnamon, ginger, allspice, cloves and the baking soda into a mixing bowl.
  • Add the brown sugar, chopped pecans, carrots and the apricots with the juice, (reserve 2 tablespoons of the orange juice), mix well.
  • Beat together the eggs with the oil, add to the mix and mix again.
  • Spoon into the prepared loaf tin and bake for 50-60 minutes.
  • Test with a wooden skewer whether the cake is done, (it should come out clean and dry), otherwise cook a bit longer.
  • Turn the cake out of the tin and let it cool until slightly warm.
  • Mix the two tablespoons of Grand Marnier and the two tablespoons of the reserved orange juice, return the cake to the tin, poke holes in the top and drizzle the liquid over to soak up the juices.
  • Beat together the cream cheese, confectioners sugar and the orange zest, taste if you find it sweet enough, if not, add more sugar.
  • Take the cake out of the tin, remove parchment paper and spread the frosting on the top.
  • Decorate with the halved pecans.

Nutrition Facts : Calories 371.5, Fat 21.2, SaturatedFat 5.7, Cholesterol 71.1, Sodium 186.1, Carbohydrate 42, Fiber 2.3, Sugar 27.1, Protein 5.5

1 medium orange
3/4 cup finely chopped dried apricot
1 1/2 cups plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1 teaspoon baking soda
1 cup brown sugar
1 cup grated carrot
3/4 cup chopped pecans
3 large eggs
1/2 cup sunflower oil (or canola)
2 tablespoons Grand Marnier
7 ounces cream cheese
1/3 cup confectioners' sugar
5 -6 pecan halves, to decorate (optional)

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CHAI SPICED CARROT CAKE - SARA MELLAS
Makes one 8-9″ double layer cake. Ingredients. Carrot Cake: 3/4 cup canola oil 3/4 cup (150g) light brown sugar, packed 3/4 cup (150g) granulated sugar 3 eggs 1/2 cup (125g) unsweetened applesauce 1 tsp. vanilla extract 2 1/4 cups (275g) all-purpose flour 1 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1/4 tsp. ground cardamom 1/4 tsp. ground ...
From saramellas.com


CARROT SHEET CAKE WITH CHAI CREAM CHEESE FROSTING
Make the carrot cake. Preheat the oven to 350°F (177°C). Line a 9-by-13-inch (23-by-33-cm) baking pan with parchment paper and spray it with baking spray. In a medium bowl, whisk together the flour, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.
From leitesculinaria.com


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