Chai Spiced Carrot CakeKitchenAid
8 ounces cream cheese (softened)
4 tablespoons butter (softened)
2 tablespoons half & half
3 cups confectioners sugar
1/4 cup crystallized ginger
2 cups carrots (grated)
1 1/2 cups sugar
1/2 cup dark brown sugar
1 1/2 cups vegetable oil
2 1/2 cups unbleached flour
1 1/4 teaspoons baking powder
1 teaspoon soda
1 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon freshly ground black pepper
1/4 teaspoon clove
1 tablespoon cardamom
1 tablespoon ginger
1/2 teaspoon salt
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1Place cream cheese, butter and half and half in blender. Add confectioners sugar 1 cup at a time on speed 4 (puree) scraping down sides, if needed. Add crystallized ginger and pulse on speed 2 (chop) 6-7 times. Refrigerate 2 hours.
2Preheat oven to 350 degrees. Spray 9 x 13 pan with cooking spray.
3Mix carrots, sugars, eggs and oil in bowl of KA Stand Mixer. Blend on setting 3 for 1 minute.
4Combine 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.
5Ice cake and serve immediately. Can be made ahead and stored in refrigerator 6 hours.