Starbucks Carrot Cake

By srumbel

There's nothing like a slice of fresh carrot cake with cream cheese frosting and a tall glass of cold milk. A hot latte
ain't such a bad chaser either. I suppose that's why you'll find one of the best carrot cakes at Starbucks. It's moist
and flavorful, packed with nuts and golden raisins. Starbucks makes sure its tasty baked goods are fresh by
contracting with local bakeries to produce cakes and scones and muffins from the coffee chain's top secret specs.
Now you've got your own secret specs with this formula for a carrot cake clone that tastes like it came straight
from your local coffee house.
from toddwilbur top secret recipes

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice
• 1 1/2 cups dark brown sugar
• 1 cup vegetable oil
• 3 eggs
• 1/4 teaspoon vanilla extract
• 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
• Drizzle
• 2 ounces white chocolate, melted (1/3 cup)
• Garnish
• 1/3 cup chopped pecans

Preparation

Step 1

1. Preheat the oven to 350 degrees F.
2. To make the cake, sift together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and allspice in
a large bowl.
3. Use an electric mixer to combine the brown sugar and oil. Add the eggs and vanilla and beat on high speed for
about a minute.
4. Combine the wet mixture with the dry stuff. Mix on low speed until all the ingredients are incorporated, then
crank up the speed and blend on high until batter is smooth.
5. Add the shredded carrot, walnuts, and raisins and mix by hand. Pour the batter into a 9 x 13-inch baking pan
that has been generously greased with shortening.
6. Bake for 40 to 50 minutes, or until a toothpick stuck in the center comes out clean. Allow the cake to cool
completely.
7. Make the frosting by mixing the softened cream cheese, milk, and vanilla in a large bowl with an electric mixer.
Add the powdered sugar, 1 cup at a time, and blend well until the frosting is smooth.
8. When the cake has cooled, frost the top with the entire bowl of cream cheese frosting. Melt the white chocolate
and drizzle it over the cake using a squirt bottle or a small storage bag with the tip of a corner cut off. Sprinkle the
pecans over the frosting. Slice into 12 pieces to serve. Cover the leftover cake and store it in the fridge.
Makes 12 servings.