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Moist, dreamy, and addicting, vegan Chai-Spiced Carrot Cake. A classic carrot cake with warming chai spices and a chai-spiced cream cheese frosting. Infused with the flavors of chai —cinnamon, cardamom, ginger, and cloves—this moist and tender carrot cake is rich with freshly grated carrots. The perfect fusion of warm, aromatic spices and classic comfort.
You’ll love this moist carrot cake recipe because…
- it adds a sophisticated twist with the chai spices.
- the chai spiced carrot loaf cake pairs beautifully with the tangy cream cheese frosting.
- it’s made in one bowl!
Ingredients for the chai-spiced loaf carrot cake:
- Carrots: Duh! Wash them well, peel the skins off, and grate.
- Chai masala: I used my grandads brand, Kasturi. You can only find his chai masala mix at his store, Minastores. (There are only two stores in London).
- Flour: All-purpose flour for the cake batter.
- Baking soda + powder: The combination of both will gift this apple cake with the perfect amount of rise.
- Sugars: Granulated sugar & light brown sugar for the carrot cake. Icing sugar/powdered sugar for the frosting.
- Vanilla extract: A little for the cake, and some for the frosting too.
- Apple cider vinegar: Just a dash to combine with the oat milk to create homemade buttermilk. If you don’t have apple cider vinegar, use lemon juice!
- Plant-based butter: Salted or unsalted butter! Use whatever you have at home. If you’re using unsalted, you might want to add an extra pinch of salt.
- Plant-based milk: Oat milk, soy milk, almond milk, or any non-dairy plant milk of your choice.
- Plant-based cream cheese: It will gift the frosting with the perfect tang.
- Salt: A pinch! All sweet things need a little salt in them.
Making the chai-spiced carrot cake…
Line a loaf pan with parchment paper.
Start by making the homemade buttermilk. Combine the oat milk (or plant-based milk of your choice), with the apple cider vinegar. Set aside for 3-5 minutes. In a large mixing bowl, combine the melted vegan butter, light brown sugar, and granulated sugar. Next, add in the grated carrots, the vegan buttermilk, and vanilla extract. Add all the other dry ingredients (flour, chai masala, baking soda and baking powder) into the large bowl with the wet mixture. Fold them together until there are no lumps. You can also do this in a stand mixer, with the paddle attachment.
Pour the batter into the prepared pan. Level out the batter with an offset spatula. Bake for 45 minutes or until a wooden pick comes out clean once inserted into the center of the cake. Once baked, place onto a wire rack and allow to cool to room temperature.
All about the chai-spiced cream cheese frosting…
I’m always team cream cheese frosting over cream cheese icing. I love love love how perfectly the cream cheese pairs with this moist carrot cake loaf too! In the bowl of a stand mixer (or in a medium bowl, with a handheld mixture), combine the room-temperature vegan cream cheese and vegan butter. Mix on medium speed. Add the chai masala and vanilla extract into the cream cheese mixture. Mix until combined. Slowly add the icing sugar and mix on medium-low speed. The sides of the bowl will catch a lot of the mixture, so scrape down once in a while.
Dollop the frosting over the chai-spiced carrot cake. And spread with an offset spatula. And just like that, you have a delicious, moist, elevated carrot cake. Slice and enjoy!
Store the remaining carrot cake in an airtight container.
More cake recipes:
- Swirled Caramel Carrot Cake with Cream Cheese Frosting
- Carrot Cake with Brown Butter Cream Cheese Frosting
- Raspberry Almond Crumb Cake
Ingredients
- 210 g plain flour
- 152 g grated carrots
- 50 g granulated sugar
- 100 g light brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground chai
- 64 g oat milk
- 1 tsp apple cider vinegar
- 100 g salted vegan butter, melted
- 1/8 tsp salt
- 1/2 tsp vanilla extract
Instructions
- Line a loaf pan with parchment paper. Preheat oven to
- Start by making the homemade buttermilk by combining oat milk and apple cider vinegar. Set aside for 5-7 minutes. In a large bowl combine the melted vegan butter with both granulated and brown sugar. Add in the grated carrots, buttermilk, and vanilla extract, and mix. Add in the plain flour, baking soda, baking powder, and chai masala. Fold together until combined.
- Pour into the lined baking loaf pan. Bake for 40-45 minutes or until a toothpick comes out clean when inserted in the center. Allow to cool to room temperature.
- For the frosting, beat together the softened vegan butter and cream cheese. Add in the vanilla extract and chai masala, and mix. Slowly add in the icing sugar and mix. I like to use a handheld whisk for this step but a spatula will work too!
- Dollop the frosting over the cooled cake, and spread over with an offset spatula.
- Slice and enjoy!
