This carrot cake is the kind of recipe you bake when you want something that feels nostalgic and cozy but still elevated enough to serve at a celebration. It is deeply spiced, incredibly moist, and packed with texture from toasted walnuts, buttery pecans, and sweet raisins folded into the batter. The chai frosting takes it over the top, adding warm notes of cinnamon, cardamom, ginger, cloves, and vanilla that pair beautifully with the carrots and brown sugar.

This is not a dry carrot cake and it is not overly sweet. The crumb is tender but sturdy, the cake slices cleanly, and the frosting is creamy without being heavy. It is the kind of cake that works just as well for a spring brunch as it does for a fall dinner party. It also keeps beautifully, which somehow makes it even better the next day.

I love carrot cake because it feels forgiving and comforting. You do not need fancy equipment, the ingredients are simple, and the flavors develop naturally as it bakes. This version is inspired by classic bakery-style carrot cake but finished with a chai-spiced frosting that adds depth and warmth without overpowering the cake itself.

If you love cakes that feel homemade but polished, this one belongs in your rotation.

Why You Will Love This Carrot Cake:

This recipe stands out for a few reasons.

First, the texture. Using oil instead of butter keeps the cake incredibly moist, even after a few days. The grated carrots melt into the batter as it bakes, adding moisture and subtle sweetness without being obvious.

Second, the mix-ins. Walnuts and pecans bring crunch and richness, while raisins add small pockets of sweetness that balance the spices. Every bite has something interesting going on.

Third, the frosting. Chai spices add warmth and complexity to a classic cream cheese frosting. It tastes familiar but just different enough to feel special.

Finally, this cake is versatile. You can bake it as a layer cake, a sheet cake, or even cupcakes. It works dressed up or kept simple.

Ingredients You’ll Need:

For the Carrot Cake:

All-purpose flour
Baking powder
Baking soda
Fine sea salt
Ground cinnamon
Ground ginger
Ground nutmeg
Ground cloves
Neutral oil like avocado or vegetable oil
Brown sugar
Granulated sugar
Large eggs
Vanilla extract
Finely grated carrots
Chopped walnuts
Chopped pecans
Raisins

For the Chai Frosting:

Cream cheese, softened
Unsalted butter, softened
Powdered sugar
Vanilla extract
Ground cinnamon
Ground cardamom
Ground ginger
Ground cloves
Pinch of salt

How to Make Carrot Cake with Chai Frosting:

Step 1: Prepare the Pans and Oven
Preheat your oven to 350 degrees Fahrenheit. Grease two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper. Lightly flour the sides to prevent sticking.

This step is important for clean layers and easy removal later.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Make sure everything is evenly combined so the spices distribute evenly throughout the cake.

Set the bowl aside.

Step 3: Combine the Wet Ingredients
In another large bowl, whisk together the oil, brown sugar, and granulated sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.

The mixture should look glossy and well blended.

Step 4: Add the Carrots and Mix-ins
Fold the grated carrots into the wet mixture. Then gently stir in the chopped walnuts, pecans, and raisins.

Make sure everything is evenly distributed without overmixing.

Step 5: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet ingredients in two additions. Gently fold until just combined. Stop mixing as soon as you no longer see dry flour.

Overmixing can lead to a dense cake, so keep this step gentle.

Step 6: Bake the Cakes
Divide the batter evenly between the prepared pans. Smooth the tops with a spatula and tap the pans lightly on the counter to release any air bubbles.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the pans from the oven and let them cool for 15 minutes before turning the cakes out onto a wire rack to cool completely.

How to Make the Chai Frosting:

Step 1: Beat the Butter and Cream Cheese

In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. This should take about 2 to 3 minutes.

Scrape down the sides of the bowl as needed.

Step 2: Add Sugar and Flavorings

Gradually add the powdered sugar, mixing on low speed at first and then increasing to medium. Add the vanilla extract, cinnamon, cardamom, ginger, cloves, and salt.

Beat until the frosting is light, fluffy, and smooth.

Taste and adjust the spices if needed. The frosting should be warm and fragrant but not overpowering.

Assembling the Cake:

Step 1: Level the Cake Layers

If needed, use a serrated knife to level the tops of the cake layers. This helps the cake stack evenly and look polished.

Step 2: Frost the Cake

Place one cake layer on a serving plate or cake stand. Spread a generous layer of chai frosting on top.

Add the second cake layer and frost the top and sides. You can keep the frosting smooth or go for a lightly swirled, rustic finish.

Step 3: Garnish

If desired, garnish the cake with chopped walnuts or pecans, a light dusting of cinnamon, or decorative piping around the edges.

Tips for the Best Carrot Cake:

Grate the carrots finely so they blend seamlessly into the batter.
Toast the nuts lightly before adding them for extra flavor.
Let the cake cool completely before frosting to prevent melting.
Use room-temperature cream cheese and butter for the smoothest frosting.

Make Ahead and Storage:

This carrot cake keeps very well, which makes it perfect for entertaining.

You can bake the cake layers a day in advance and store them tightly wrapped at room temperature. The frosting can also be made ahead and stored in the refrigerator. Bring it to room temperature and rewhip before using.

Once assembled, the cake can be stored in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture and flavor.

Slices can also be frozen individually. Wrap them tightly and freeze for up to 2 months.

Serving Ideas:

This cake pairs beautifully with coffee, chai tea, or a lightly sweetened latte. It works well as a dessert but is also perfect for brunch or afternoon gatherings.

For special occasions, you can turn this into a three-layer cake or bake it in a sheet pan for easy serving.

Final Thoughts

This carrot cake with walnuts, pecans, raisins, and chai frosting is one of those recipes that feels timeless. It is comforting, richly spiced, and deeply satisfying without being heavy. The chai frosting adds a unique twist that makes it feel just a little more special than the classic version.

Whether you bake it for a celebration or just because you want something cozy and homemade, this is a cake that people remember. It is the kind of recipe that gets requested again and again, and one that fits beautifully into a recipe collection built around warmth, flavor, and simplicity.

Carrot Cake with Chai Frosting