Ingredients:
For the Cake:
For the Icing:
Directions:
For the Cake:
Preheat the oven 350 degrees F. Butter two 9-inch cake pans and then line the bottom with waxed paper or parchment. Butter and flour the paper and knock off any excess flour.
Grate the carrots and coarsely chop the walnuts.
In a medium bowl, add the flour, baking soda, salt and cinnamon and then whisk to combine and remove lumps.
In a separate large bowl, add the regular sugar, Spiced Chai sugar and Walnut Oil. With a wooden spoon or spatula beat together the sugar and oil until well blended. Then add in the eggs one at a time, fully mixing it into the batter after each addition.
Add the flour mixture into the bowl with the sugar and oil and stir until blended. Then, stir in the carrots, walnuts and ginger, fully incorporating.
Pour the mixture evenly between the two prepared pans. Bake the cakes for approximately 40 minutes, until a toothpick inserted into the center comes out clean. Once fully baked, cool the cakes in their pans for 10-15 minutes.
After cooling for 10-15 minutes, turn the cakes out onto racks. Peel off waxed paper and cool the cakes completely before frosting.
For the Icing:
In a large bowl, add in the cream cheese and butter. With a hand mixer, beat until butter and cream cheese are combined and airy.
Add powdered sugar to the bowl and beat at a low speed until combined, then add in the maple syrup and mix again to combine.
Chill the frosting until just firm enough to spread, approximately 30 minutes.
Place one cake layer on a platter and add approximately ¾ cup of icing to the top, spreading in an even later. Set the second cake on top of the first layer and spread the remaining icing over the entire cake.
Serve at room temperature.
