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Carrot Cake


CARROT CAKE
Starbucks Copycat Recipe

Serves 12

Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 cups dark brown sugar
1 cup vegetable oil
3 eggs
1/4 teaspoon vanilla
1 cup shredded carrot (1 large carrot)
3/4 cup chopped walnuts
1/2 cup golden raisins

Frosting:
8 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
3 cups powdered sugar

Optional Garnish: 
1/3 cup chopped pecans


Preheat oven to 350 degrees.

Batter: Sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice in a large bowl. Use an electric mixer to combine brown sugar and oil. Add the eggs and vanilla and beat on high speed for about 1 minute.

Combine the wet mixture with the dry stuff. Mix on low speed until all ingredients are incorporated, then crank up the speed and blend on high until batter is smooth. Add shredded carrot, walnuts and raisins and mix by hand. Pour batter into a 13x9-inch baking pan that has been generously greased with shortening. Bake for 55 to 60 minutes or until a toothpick stuck in the center comes out clean. Allow the cake to cool completely.

Make the frosting by mixing softened cream cheese, milk and vanilla in a large bowl with an electric mixer. Add the powdered sugar, one cup at a time, and blend well until frosting is smooth. When the cake has cooled, frost the top with the entire bowl of cream cheese frosting. Sprinkle the pecans over the frosting. Slice into 12 pieces to serve. Cover the leftover cake and store it in the fridge. 


6 comments:

  1. For the frosting, need to add a 1/2 cup butter, softened

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  2. Preheat oven to 350 degrees. - isn't it a mistake???? 350 degrees???

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  3. I hope they're talking about farenheit degrees! In celsius that downs the temperature to 180°

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  4. I tried this recipe and the end-result was definitely a BIG disappointment. The cake was as tight as concrete and definitely not the quality which I experienced at my local Starbucks café. Only the frosting was acceptable. Not surprisingly I would rate this recipe with the a grade of 1 on a scale from 1 to 5. Absolute NO risk of repetition!

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  5. 3 cups of sugar for frosting? Jeeez, it's not eatable, I was forced to remove it from cake when I ate it.

    And even 180°C is too much for an electric oven. So I recommend u a temperature about 160°C. My first try got really nice black color :D. And I had it in the oven just 40 minutes.

    But Thx for this recipe guys, like it :P.

    ReplyDelete