Ingredients for Tsr Version Of Starbucks Carrot Cake By Todd Wilbur
- All Purpose Flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground salt
- 1/4 teaspoon ground nutmeg
- Dark Brown Sugar
- Canola Oil
- 4 large eggs
- 1 teaspoon vanilla extract
- Carrot
- 1 cup chopped walnuts
- Golden Raisin
- 16 ounces cream cheese (softened)
- 1/4 cup milk
- 4 cups powdered sugar
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How to Make Tsr Version Of Starbucks Carrot Cake By Todd Wilbur
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground salt, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground allspice.
- In a separate bowl, combine 1 1/2 cups packed brown sugar and 1 cup vegetable oil. Whisk until well combined.
- Add 4 large eggs and 1 teaspoon vanilla extract to the wet ingredients. Beat until well blended.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups shredded carrots, 1 cup chopped walnuts, and 1/2 cup raisins.
- Pour batter into the prepared pan and spread evenly.
- Bake for 55-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before frosting.
- For the frosting: In a large bowl, beat together 16 ounces cream cheese (softened), 1/4 cup milk, and 1 teaspoon vanilla extract until smooth.
- Gradually add 4 cups powdered sugar, one cup at a time, beating until light and fluffy.
- Once the cake is completely cool, frost the top evenly with the cream cheese frosting.
- Sprinkle with 1/2 cup chopped pecans.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
244g
Fat
30g
Carbs
25g
