Carrot Cake with Chai Buttercream

Moist cake crumb with plenty of shredded carrots and pineapple, studded with bits of pistachio, and coated in a chai spiced cream cheese buttercream frosting.

In a bowl, whisk together the flour, baking soda, cinnamon, and salt.

In a large bowl, cream together the sugar, oil, eggs, pineapple, and vanilla extract.

Add the dry ingredients to the wet and mix just until combined.

Add the carrots and pistachios and mix until they are evenly distributed.

Divide the batter between three greased and lined cake pans. Bake until golden brown and baked through.

When the cakes cool, make the butter cream by whipping together butter, cream cheese, powdered sugar, chai spices, and vanilla.

Stack the cakes and buttercream frosting. Then, apply a thin crumb coat layer of buttercream to the tops and sides. Chill for 30 minutes.

Finish frosting with the rest of the buttercream.

Serve and enjoy!

Hello! I'm Alicia, the recipe developer and writer behind This Home Kitchen. I hope you enjoy this recipe! Subscribe to my email for more great recipes!