Jerrica'S Chai-Spiced Carrot Cake

• CAKE:
• 2 cups sugar
• 3/4 cup vegetable oil infused with chai tea
• 3/4 cup unsweetened applesauce
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 cups cake flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 2 tablespoons cardamom
• 2 teaspoon ginger
• 1 tablespoon freshly ground nutmeg
• 2 teaspoons ground cloves
• 1.5 cups golden raisins plumped in chai tea
• 5 oz chopped chai-spiced pecans (recipe follows)
• 1 (14 oz) can crushed pineapple, drained well
• 1 lb grated carrots
• 1 cup toasted coconut
• 5 oz raw chopped pecans to decorate sides of cake
• GLAZE:
• 1 cup sugar
• 2 tablespoon baking soda
• .5 cup buttermilk
• 1 stick unsalted butter, cubed
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• CREAM CHEESE FROSTING:
• 4.5 cup powdered sugar
• 20 oz cream cheese (room temp)
• 1 stick unsalted butter (room temp)
• 2 teaspoon vanilla
• 2 tablespoon lemon juice
• pinch salt
• CHAI-SPICED PECANS
• 5 oz chopped pecans
• 3 tablespoon butter
• 1 teaspoon cinnamon
• 1 teaspoon cloves
• 1 tablespoon cardamom
• 1 tablespoon ginger
• .25 cup sugar

1. PREHEAT oven to 325*. Grease and line with parchment paper three 9" cake rounds. Line one cookie sheet with aluminum foil.
2. CHAI-SPICED PECANS:
3. In heavy-bottomed saucepan, melt butter. Add spices and cook until fragrant (1-2 min). Add sugar and heat until dissolved. Add pecans; mix until coated. Pour mixture onto tray lined with foil. Bake at 325* for about 7 minutes.
4. Allow to cool while making cake.
5. CAKE:
6. Beat first three ingredients thoroughly. Add eggs one at a time, beating well after each; add extracts and continue to beat for an additional 2 minutes.
7. Combine next eight ingredients (flour, baking powder/soda, salt and spices) and sift into wet ingredients. Combine.
8. Stir in remaining ingredients.
9. BAKE until tester comes out clean- about 45 minutes.
10. While cakes are baking, make glaze and frosting.
11. MAKE GLAZE:
12. Combine all ingredients and bring to a boil. Allow to boil, while stirring, until slightly darkened in color; about 5 minutes. Off heat, stir in vanilla extract.
13. MAKE CREAM CHEESE FROSTING:
14. Beat cream cheese and butter until fluffy. Add in sugar and pinch of salt and beat for 5 minutes. Add vanilla and lemon and beat an additional 5 minutes.
15. POUR glaze atop cakes while still hot and in tins. Allow to cool completely in racks.
16. TO ASSEMBLE CAKE, spread thin layer of cream cheese frosting on first layer. Place second layer and add a thin layer of frosting. Place third layer and frost entire cake. Finish with 5 oz raw, chopped pecans to cover sides.

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Taken from www.epicurious.com/recipes/member/views/jerricas-chai-spiced-carrot-cake-50189285 (may not work)