Starbucks Carrot Cake

By Gilmore

Ingredients

• Optional Garnish:
• 1-1/2 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
• 1/3 cup chopped pecans

Details

Servings 10
Preparation time 20mins
Cooking time 75mins
Adapted from meemoskitchen.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees.
Sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice in a large bowl.


With an electric mixer to combine brown sugar and oil. Add the eggs and vanilla and beat on high speed for about a minute.


Add flour mixture to the brown sugar,oil and egg mixture.


Mix on low speed until all ingredients are incorporated then 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 inserted in the center comes out clean.

Cool cake completely.

Frosting
Beat softened cream cheese, milk, and vanilla in a large bowl with electric mixer. Add the powdered sugar, one cup at a time, and blend well until frosting is smooth.
Frost cake when throughly cool.
Sprinkle the pecans over the frosting.
Store leftover cake in refrigerator.