Lila Recipe
Spiced Carrot Cake
Spiced Carrot Cake with Chai Brown-Butter Cream Cheese Frosting
Ingredients
Cake Ingredients
- 130 g chopped pecans and walnuts (roasted; from total 260 g)
- 200 g light brown sugar
- 50 g granulated sugar
- 226 g vegetable oil (neutral, such as sunflower or canola)
- 4 large eggs, room temperature (≈ 200 g)
- 120 g unsweetened applesauce (≈ 2 small apples)
- 1 tsp (5 mL / 5 g) pure vanilla extract
- 313 g all-purpose flour (spooned and levelled)
- 2 tsp (8 g) baking powder
- 1 tsp (5 g) baking soda
- ½ tsp (3 g) salt
- 1½ tsp (4 g) ground cinnamon
- 1 tsp (2 g) ground ginger
- ¼ tsp (0.5 g) ground nutmeg
- ¼ tsp (0.5 g) ground cloves
- 260 g grated carrots (about 4 large)
Frosting Ingredients
Brown-Sugar Base
- 100 g unsalted butter
- 60 g light brown sugar
- 2½ tbsp (37 mL) milk or cream
- 1½ tsp chai spice blend (below)
- 1 tsp vanilla extract (optional)
Chai Spice Blend
| Spice | Amount |
|---|---|
| Cinnamon | ¾ tsp |
| Cardamom | ½ tsp |
| Ginger | ¼ tsp |
| Cloves | ⅛ tsp |
| Nutmeg | ⅛ tsp |
| Black pepper | tiny pinch |
Frosting Base
- 70 g unsalted butter, softened
- 3 packs (≈ 675 g total) Philadelphia cream cheese, full-fat
- 100 g icing sugar, sifted
Garnish
- 130 g roasted pecans and walnuts (reserved from total 260 g mix)
- or
- Ground cinnamon (light dusting over the top)
Method
- Toast and prepare nuts
Preheat oven to 150 °C (fan 130 °C). Spread the nuts on a tray and toast 8–10 minutes until fragrant. Cool completely, then chop coarsely. - Prepare the wet mixture
In a large mixing bowl, combine the eggs, brown sugar, granulated sugar, applesauce, and vanilla. Using the whisk attachment, beat on high speed until pale and slightly frothy (about 2–3 minutes), and the sugar is fully incorporated. Once the mixture looks thick and bubbly, slowly drizzle in the oil in a thin, steady stream while continuing to mix, until glossy and emulsified. Set aside. - Prepare the dry mixture
In another bowl, whisk together the flour, baking powder, baking soda, salt, and spices until evenly blended. - Combine
Switch to a paddle attachment and pour the wet mixture into the dry ingredients. Mix on low speed just until incorporated – do not overmix. Fold in the grated carrots and 130 g roasted nuts by hand. - Bake
Butter four 15 cm cake pans and line the bases with parchment. Weigh the total batter and divide evenly into 4 portions by grams. Bake each layer at 175 °C (top/bottom heat) for 20–25 minutes, until golden and a toothpick comes out clean. Cool 10 minutes in the pan, then transfer to wire racks to cool completely. If baking ahead: once cool, wrap each layer tightly in plastic wrap and refrigerate overnight. Bring to room temperature about 1 hour before frosting. - Make the frosting – brown-sugar base
Melt 100 g butter in a saucepan over medium heat and cook until amber-brown and nutty. Add brown sugar and stir until dissolved. Pour in milk or cream, chai spices, and vanilla. Whisk until smooth and glossy. Cool completely to room temperature (about 25 minutes). - Frosting base
Beat cream cheese and 70 g softened butter until smooth. Slowly drizzle in the cooled brown-sugar mixture while mixing on low. Gradually add icing sugar until light, fluffy, and spreadable. If too soft, chill 10–15 minutes before using. - Assemble the cake
Ensure all layers are at room temperature. Spread about 5–7 mm (¼ inch) of frosting between each layer. Stack the final layer upside-down for a flat top. Frost the top and sides smoothly. - Garnish
Option 1 – Decorate the top generously with roasted chopped nuts for a crunchy finish.
Option 2 – Leave the top smooth and dust with ground cinnamon for a warm, elegant look. - Serving
Bring the assembled cake to room temperature about 1 hour before serving. This allows the chai spices, brown butter, and cream cheese flavours to bloom fully.
Lila note: Let the cake sit at room temperature for 1 hour before serving. The chai, brown butter, and cream cheese flavours bloom beautifully.