Some cakes are good enough to bring to the table. This one might have folks asking for the recipe before they’ve finished their first slice.
This ultra-moist carrot cake is made with freshly grated carrots, crushed pineapple, and dark brown sugar for a deep, caramel-like flavor. It bakes in a half-sheet pan, then gets cut into four thin layers and stacked with chai cream cheese frosting. A generous sprinkle of chopped walnuts on top adds the finishing touch.
The chai frosting gets its flavor from Oregon Chai Original latte mix, which makes this cake taste like carrot cake met a cozy chai latte and decided to stay awhile.
Why You’ll Love This Carrot Cake
- Moist, tender crumb: Oil, carrots, and well-drained pineapple help keep the cake soft.
- Rich brown-sugar flavor: Dark brown sugar adds a deeper molasses note than light brown sugar.
- Chai-spiced frosting: Latte mix makes it easy to add sweet, warm chai flavor to classic cream cheese frosting.
- Beautiful layered look: One sheet cake becomes four layers, with frosting tucked between each one.
Tips for Making the Cake
Grate the carrots fresh. Freshly grated carrots are softer and more delicate than packaged shredded carrots, so they blend into the cake better.
Drain the pineapple well. Measure the crushed pineapple after draining so extra juice doesn’t weigh down the cake.
Mix the batter gently. Once the flour goes in, mix just until combined. Fold in the carrots and pineapple at the end.
Cool the cake completely. A fully cooled cake is easier to cut and stack. You can chill it briefly after cooling to make the pieces easier to handle.
Taste the frosting as you go. Oregon Chai Original is a sweetened latte mix. Start with half a packet, taste, then add more if you want stronger chai flavor. Add powdered sugar gradually until the frosting is thick enough to spread.
How to Assemble the Cake
After the cake has cooled, cut it into four equal rectangles, about 9×6½ inches each. Place one rectangle on your serving plate, spread frosting over it, then add the next cake layer. Repeat until all four layers are stacked. Frost the top, then finish with chopped walnuts.
Refrigerate the assembled cake for about 30 minutes before slicing. That gives the frosting time to set and helps the layers hold together.
Frequently Asked Questions
Can I use light brown sugar?
Yes. Light brown sugar will work, but dark brown sugar gives the cake a deeper molasses flavor. This recipe uses dark brown sugar.
Do I need to add nuts to the batter?
No. The chopped walnuts go on top as a garnish. You can leave them off or add more if you love a little crunch.
Can I bake this in a 9×13-inch pan?
This recipe is designed for a rimmed 13×18-inch half-sheet pan. The cake bakes into a thin sheet that can be cut into four layers. A 9×13-inch pan would make a thicker cake and won’t give you the same layers.
How should I store it?
Cover and refrigerate the cake because of the cream cheese frosting. Let slices sit at room temperature for about 15–20 minutes before serving for the softest texture.
Ultra-Moist Carrot Cake with Chai Cream Cheese Frosting
Ingredients
Ingredients
Carrot Cake
- * 2 cups all-purpose flour
- * 2 teaspoons baking powder
- * 1 teaspoon baking soda
- * 1½ teaspoons ground cinnamon
- * ½ teaspoon ground ginger
- * ½ teaspoon salt
- * 1 cup packed dark brown sugar
- * ½ cup granulated sugar
- * 1 cup neutral oil such as vegetable or canola
- * 4 large eggs room temperature
- * 2 teaspoons vanilla extract
- * 3 cups finely grated carrots about 4–5 medium carrots
- * ½ cup crushed pineapple well drained
Chai Cream Cheese Frosting
- * 8 ounces cream cheese softened
- * ½ cup unsalted butter softened
- * 3¼ cups powdered sugar to start plus more as needed
- * 1 teaspoon vanilla extract
- * ½ packet Oregon Chai Original dry latte mix plus more to taste
Topping
- * Chopped walnuts for sprinkling on top
Instructions
Instructions
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Heat the oven to 350°F. Grease a rimmed 13×18-inch half-sheet pan and line it with parchment paper.
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In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
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In a large bowl, whisk together the dark brown sugar, granulated sugar, and oil. Add the eggs one at a time, whisking after each addition. Stir in the vanilla.
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Add the dry ingredients to the wet ingredients. Mix just until combined.
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Fold in the grated carrots and well-drained pineapple. Spread the batter evenly in the prepared pan.
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Bake for 18–24 minutes, checking for doneness around 15 minutes. The cake is done when the center springs back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
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Let the cake cool completely. For easier cutting and stacking, chill the cooled cake briefly. Cut it into four equal rectangles, approximately 9×6½ inches each.
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To make the frosting, beat the cream cheese and butter until smooth and fluffy. Beat in 3¼ cups powdered sugar, the vanilla, and ½ packet of chai mix. Taste and add more chai mix gradually, up to one packet total. Add more powdered sugar as needed for a thicker frosting.
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Place one cake rectangle on a serving plate. Spread frosting over it, then add the next cake layer. Repeat until all four layers are stacked. Frost the top and sprinkle with chopped walnuts.
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Refrigerate the assembled cake for about 30 minutes before slicing.
Recipe Notes
Storage: Cover and refrigerate leftovers. Let slices sit at room temperature for 15–20 minutes before serving.
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