Chai Spiced Carrot Cake With Crystalized Ginger Icing Recipe

Upgrade your love for Chai.


Crystalized Ginger Icing

  • 8 oz. cream cheese, softened
  • 4 tablespoons butter, softened
  • 2 tablespoons half and half
  • 3 cups confectioners sugar
  • 1/4 cup crystalized ginger


  • 2 cups grated carrots (6-7)
  • 1 and 1/2 cups sugar
  • 1/2 cups dark brown sugar
  • 4 eggs
  • 1 and 1/2 cups vegetable oil
  • 2 and 1/2 cups unbleached flour
  • 1 and 1/4 teaspoon baking powder
  • 1 teaspoon soda
  • 1 and 1/4 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cloves
  • 1 tablespoon cardamom
  • 1 tablespoon ginger
  • 1/2 teaspoon salt


  • Place cream cheese, butter and half and half in KitchenAid Blender. Add confectioners sugar 1 cup at a time on speed 4 (puree) scraping down sides, if needed. Add crystalized ginger and pulse on speed 2 (chop) 6-7 times. Refrigerate 2 hours.
  • Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray.
  • Mix carrots, sugars, eggs and oil in bowl of KitchenAid Stand Mixer. Mix on setting 3 for 1 minute.
  • Combine dry ingredients in medium bowl. whisk to combine. Add to carrot mixture and mix on setting 3 for 2 minutes. Pour into prepared pan and bake 40-45 minutes until tester comes out clean. Remove from oven and let cool before icing.
  • Ice cake and serve immediately. Can be made ahead and stored in refrigerator 6 hours.

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