Carrot Cake with Chai Cream Cheese Buttercream

Carrot cake recipe made with our loose leaf tea blend All Chai'd UP.  Masala chai made with black tea, cinnamon, cardamon and fennel. Anti-inflamatory tea.

Carrot Cake with Chai Cream Cheese Buttercream by, Cosette Posko


  • 3 sticks of unsalted butter (1.5 cups(, softened
  • 3 x 80z containers of soft cream cheese, softened
  • 2 Tbsp The Chai Box All Chai’d Up*
  • 1/2 tsp kosher salt
  • 5 cups powdered sugar
  • 1 tsp vanilla/vanilla paste


  1. Melt the 3 sticks of butter and then add your 2 Tbsp chai.
  2. Remove from heat and allow to steep for an hour.
  3. After 1 hour, strain chai from butter and set infused butter aside to return to a soft/solid state. You may refrigerate to
  4. speed process up.
  5. Once butter is solid and room temperature, add to your stand mixer fitted with paddle attachment as well as your
  6. softened cream cheese. Mix on high speed.
  7. Cream until well blended, next add your powdered sugar while mixer is on low speed, slowly.
  8. Finally add your salt and vanilla.
  9. Use to frost carrot cake.

Recipe provided by Cosette's Kitchen 

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