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starbucks carrot cake recipe

Carrot Cake Recipe

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 3 large eggs
  • 1 1/2 cups granulated sugar
  • 1 cup neutral oil
  • 1 tsp vanilla extract
  • 3 cups finely grated carrots
  • 1/2 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts
  • 8 oz full-fat cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Method
 

  1. Preheat oven to 350°F (175°C), grease and line a 9x13-inch pan. Whisk together 2 cups flour, 2 tsp baking soda, 2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/2 tsp salt in a large bowl.
  2. In a separate bowl, beat 3 eggs and 1 1/2 cups sugar for 2 minutes until pale. Add 1 cup oil and 1 tsp vanilla extract and mix until smooth.
  3. Stir in 3 cups grated carrots and 1/2 cup drained pineapple. Add the dry ingredients and fold until just combined. Fold in 1/2 cup chopped walnuts.
  4. Pour batter into the prepared pan, spread evenly, and bake at 350°F (175°C) for 35 to 40 minutes until a toothpick comes out clean. Cool in the pan for at least 30 minutes.
  5. Beat 8 oz cream cheese and 1/4 cup butter until smooth, about 2 minutes. Add 2 cups sifted powdered sugar, 1 tsp vanilla, and a pinch of salt; beat until fluffy.
  6. Spread frosting over the cooled cake, scatter remaining chopped walnuts on top, and slice into 12 squares to serve.

Notes

The frosting will soften quickly in a warm kitchen, so if you're working in summer or a hot room, refrigerate the frosted cake for 15 minutes before slicing for cleaner cuts. The baked cake (unfrosted) can also be wrapped and stored at room temperature overnight, then frosted the next day, which actually makes the crumb a little more settled and easier to work with.