This sounds like a mouthful, but, if you love carrot cake, you will love this recipe! It is definitely an upgrade from your typical carrot cake!
Firstly, this is made with chai masala spice. This means, it’s got cardamom, cassia cinnamon, ginger and pepper – everything you find in typical Indian chai. I paired this up with the beautiful, moist, crumbly interior of a vanilla cupcake, then added sweet carrots and toasted walnuts. You will love this so much. It is also so easy to make.
Before making this recipe, I highly recommend you get the following equipment to make this a smoother process for you:
- Electric beater or KitchenAid
- Large spatula
- Large whisk
- Large handheld grater
- Zest grater
Additionally, you will need the following ingredients for this recipe:
- Flour
- Butter (300g)
- Brown sugar
- Eggs
- Vanilla extract
- Rose extract
- Walnuts
- Carrots
- Chai masala (I bought mine from Regency Spices) if you don’t have access to ready made chai masala spice, then I suggest you simply add 1/4 tsp of each of the following powders: cardamom, cinnamon, ginger, black pepper, nutmeg
- Lemon or lime
- Cream cheese (I only use Philadelphia Cream Cheese)
- Icing sugar
- Saffron
I am working on a vegan version of this but if you would like to give it a shot, you can replace the eggs with the following:
- Flax seed powder (1 tbsp of flaxseed with 3 tbsp of water for 1 egg)
- 1 tbsp of baking soda mixed with 1 tbsp of white vinegar for 1 egg
- 1 mashed banana for 1 egg
For a vegan alternative to butter, you can use the following:
- Avocado
- Coconut butter (I would not recommend this for this recipe)
- Nut butter
- Applesauce
When using vegan alternatives to butter, be sure to use the same consistency. For example, if its solid butter, use solid substitutes and not wet ingredients like oil.
The ratio for butter to vegan butter is 1:1, so if you’re using 300g of butter here, you will have to use 300g of solid vegan substitute as well.
Since changing a typical recipe to a vegan version is quite technical, I have not been able to find the perfect substitutes YET… but I will soon!
I would love for you to share this recipe if you have made this, please remember to tag me, rate this recipe or leave a comment if you loved it!
Chai Spiced Carrot Cupcakes with Cardamom & Rose Infused Cream Cheese Frosting
Equipment
- Electric mixer or KitchenAid
- Large spatula
- Large whisk
- Large handheld grater
- Zest grater
- 3 Mixing bowls
- Measuring spoons
- Measuring cups
- Cupcake baking tray
- Cupcake liners
Ingredients
- 200 grams Unbleached all-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 200 grams Butter unsalted
- 2 eggs
- 150 grams Brown sugar/organic cane sugar
- 1/2 tsp Vanilla extract
- 1 tsp Lemon zest or lime zest
- 1/2 cup Chopped walnuts toasted until fragrant using a frying pan
- 1 cup Grated carrots
- 1 tbsp Chai masala or as above in the post, 1/4 tsp of cardamom powder, cinnamon powder, black pepper powder, nutmeg powder, ginger powder
For the frosting
- 125 grams Cream cheese
- 100 grams Butter unsalted
- 3 tbsps Icing sugar
- 1/4 tsp Rose extract
- 1 tsp Cardamon powder
- A pinch of saffron strands
Instructions
- In a large mixing bowl, or the KitchenAid, beat the cold butter on high speed until light and frothy.
- Add the sugar and beat for another few minutes
- Add the eggs and beat for another few minutes, until everything is fully incorporated.
- Add the vanilla extract and carrots. Mix together using a spatula.
- In a separate mixing bowl, mix the flour, baking soda, salt, chai masala and toasted walnuts.
- Gently combine the dry bowl of ingredients with the wet bowl of ingredients. Now, you've got your batter ready.
- Line your cupcake baking tray with cupcake liners, and fill the liners 2/3 of the way with the batter. You don't want to fill it to the very top because when it bakes, it will overflow, dome, and possible finish undercooked.
- Place your batter filled baking tray in the oven at 175 degrees Celsius, for 30 minutes. Use the toothpick method to check if the centre is fully cooked before you take them out of the oven.
- Once fully cooked, place it on a wire rack to cool down.
Cream Cheese Frosting
- In another mixing bowl, or clean KitchenAid bowl, beat the cold butter until its light and frothy
- Add the cream cheese and beat for another few minutes, until the mixture is smooth
- Add the icing sugar. You can add more here if you'd like it sweeter
- Add the rose extract, cardamom powder, and saffron and beat for another few minutes.
- Use this straight away or keep it in the fridge until you do. I simply used the back of a spoon to frost my cupcakes because I am useless with decorating cupcakes using any piping tools, but if you're good with those, pipe away!
- I decorated my cupcakes using extra saffron strands, rose petals, cardamom powder and extra chai masala
2 responses to “Chai Spiced Carrot Cupcakes with Cardamom & Rose Infused Cream Cheese Frosting”
Hi – can the same recipe be used for make a cake? Instead of cupcakes?
Hi Dari, yes absolutely 🙂 this makes about 14 mini cupcakes so if you use this batter to make a layered cake or a large cake, you may need to double up the quantities