Best 2 Jerricas Chai Spiced Carrot Cake Recipes

Indulge in a culinary journey with Jerrica's Chai-Spiced Carrot Cake, a symphony of flavors that will tantalize your taste buds. This delectable cake is a harmonious blend of classic carrot cake and the aromatic warmth of chai spices. Each bite is a delightful dance of sweet carrots, crunchy walnuts, and a hint of ginger, cardamom, and cinnamon. A luscious cream cheese frosting adds a layer of richness and tang, completing this irresistible dessert.

In addition to the main recipe, this article offers a collection of enticing variations that cater to diverse tastes and dietary preferences. For those with a sweet tooth, the Chocolate Ganache Glaze adds a decadent touch, while the Streusel Topping provides a delightful crunch. For a healthier twist, the Gluten-Free Carrot Cake and Vegan Carrot Cake recipes offer equally satisfying alternatives.

Whether you're a seasoned baker or a novice in the kitchen, this article provides step-by-step instructions and helpful tips to ensure success. Join us on this culinary adventure as we explore the flavors of Jerrica's Chai-Spiced Carrot Cake and its delightful variations.

Let's cook with our recipes!

SPICED CARROT CAKE

Spiced Carrot Cake image

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

Ingredients

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

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.

MASALA-CHAI CARROT CAKE

Masala-Chai Carrot Cake image

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

Ingredients

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

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.

Tips:

Mise en Place: Before you start baking, measure and prepare all of your ingredients. This will help you stay organized and ensure that you don't miss anything.
Use Fresh Ingredients: The fresher your ingredients, the better your carrot cake will taste. If possible, use organic carrots and spices.
Grate the Carrots Finely: This will help the carrots distribute evenly throughout the cake and prevent them from becoming too chunky.
Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the Cake in a Bundt Pan: This will give the cake a beautiful shape and allow it to cook evenly.
Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting set properly.
Use a Cream Cheese Frosting: A cream cheese frosting is the perfect complement to carrot cake. It's rich, tangy, and sweet.
Decorate the Cake: You can decorate the cake with chopped walnuts, pecans, or dried cranberries. You can also drizzle it with a caramel sauce or sprinkle it with powdered sugar.

Conclusion:

This Jerrica's Chai-Spiced Carrot Cake is a delicious and festive dessert that's perfect for any occasion. With its moist texture, warm spices, and sweet cream cheese frosting, this cake is sure to be a hit. So next time you're looking for a special treat, give this recipe a try. You won't be disappointed!

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