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Chai-Spiced Carrot Cake with Crystallized Ginger Icing

Ingredients

  • Makes 12 servings

  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) butter, softened
  • 2 tablespoons half-and-half
  • 3 cups powdered sugar
  • 1/4 cup crystallized ginger
  • 2 cups grated carrots
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 eggs
  • 1/2 cup packed dark brown sugar
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon cardamom
  • 1 tablespoon ground ginger
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 teaspoon salt

Instructions

  1. 1. For icing, place cream cheese, butter and half-and-half in KitchenAid® Diamond Blender. Add powdered sugar, 1 cup at a time, on speed 4 (Puree), scraping down sides if needed. Add crystallized ginger; pulse on speed 2 (Chop) 6 to 7 times. Refrigerate 2 hours.
  2. 2. Preheat oven to 350°F. Spray 13x9-inch baking pan with nonstick cooking spray.
  3. 3. Combine carrots, granulated sugar, oil, eggs and brown sugar in bowl of KitchenAid® stand mixer. Blend on speed 3 for 1 minute.
  4. 4. Whisk fl our, cardamom, ground ginger, baking powder, cinnamon, baking soda, nutmeg, black pepper, salt and cloves in medium bowl. Add to carrot mixture; mix on speed 3 for 2 minutes. Pour into prepared pan.
  5. 5. Bake 40 to 45 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack.
  6. 6. Ice cake and serve immediately. Can be made 6 hours ahead; store in the refrigerator.
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