Mothers Day Carrot Cake with Chai Tea Cream Cheese Frosting

This cake was a suggestion from my sister, she has made it for dessert at the Mint Restaurant in Belgrade where she chefs up so much yummy food. She found it on her favorite site: http://www.epicurious.com. This carrot cake is the best one I have ever had, so moist and yummy. As usual I added more spices, I doubled the cinnamon and added nutmeg. The Frosting that my sister and I made up was by far the best part!

Cake

• 2 cups unbleached all purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 4 large eggs
• 3/4 cup vegetable oil
• 3/4 cup sugar
• 2/3 cup packed golden brown sugar
• 1/2 cup orange marmalade
• 1/2 cup orange juice
• 3 cups (lightly packed) grated peeled carrots
• 3/4 cup chopped toasted walnuts

Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowl. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.

Read More http://www.epicurious.com/recipes/food/views/Carrot-Cake-with-Marmalade-Cream-Cheese-Frosting-1825#ixzz1MU3IYfq9

Chai Tea Cream Cheese Frosting

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8 oz Cream Cheese

1 stick butter

1/4 cup powdered chai tea (I went to a coffee shop downtown to buy it, can use spiced or vanilla)

1 Tbs vanilla

3 to 4 cups powdered sugar

cream the cream cheese and butter in the mixer bowl. Add chai tea and vanilla. Add 3-4 cups powdered sugar until desired texture.