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Ultra-Moist Carrot Cake with Chai Cream Cheese Frosting

This ultra-moist layered carrot cake is made with dark brown sugar, freshly grated carrots, and crushed pineapple. It’s baked in a half-sheet pan, cut into four thin layers, and stacked with chai cream cheese frosting. Chopped walnuts on top add a finishing crunch.
Prep Time 30 minutes
Cook Time 24 minutes
Servings 12 Slices

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

  1. Heat the oven to 350°F. Grease a rimmed 13×18-inch half-sheet pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
  3. 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.
  4. Add the dry ingredients to the wet ingredients. Mix just until combined.
  5. Fold in the grated carrots and well-drained pineapple. Spread the batter evenly in the prepared pan.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.