Sent to me by a dear friend. great recipe! Delicious!
Just like Starbucks! Ingredients Cake WET:
3 large eggs
1 ¼ cups canola oil (or vegetable oil)
¼ tsp vanilla extract DRY:
1 ½ cups all-purpose flour
½ tsp salt
1 tsp baking soda
2 tsp baking powder
⅓ tsp ground allspice
2 ½ tsp ground cinnamon
⅓ tsp ground nutmeg
1 ½ cups dark brown sugar
2 cups shredded carrots (about 2 large carrots)
1 cup chopped walnuts (I roast mine lightly first)
½ cup golden raisins
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
Mix wet ingredients
In a large mixing bowl, beat the brown sugar and oil with an electric mixer until well combined. Add the eggs and vanilla, then beat on high speed for 1 minute until smooth and fluffy.
Combine your wet and dry ingredients
Gradually add the dry mixture to the wet mixture, stirring until incorporated. Increase speed briefly to blend until smooth.
Add the rest of the ingredients.
Fold in the shredded carrots, walnuts, and raisins by hand. Divide the batter evenly between the two prepared pans.
Bake the cakes.
Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the frosting
In a large bowl, beat cream cheese, milk, and vanilla until smooth.
Gradually add powdered sugar until the frosting is thick and creamy. Assemble the cake
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
Set the second cake layer on top and spread more frosting over the top and sides.
Garnish with chopped pecans, if desired. Chill the cake & serve
Refrigerate for at least 30 minutes before slicing to help the frosting set. Tips for the best results
Drain carrots well: If your shredded carrots are too wet, blot with paper towels to avoid excess moisture.
Roasted pecans add flavor! Lightly toasting walnuts or pecans enhances their flavor and adds crunch.
You can make it ahead!
Bake the cake a day in advance and frost just before serving for best results.
Store in an airtight container for up to 5 days.in the refrigerator
Can be frozen:
Wrap an unfrosted cake tightly and freeze for up to 2 months.
Thaw in the refrigerater overnight and then frost it before serving.
Prep Time: about 20 minutes
Cook Time: about 55–60 minutes
Total Time: about 1 hour 20 minutes
Servings: 12 regular sized slices
8 ounces cream cheese, softened (I use lactose free)
1 1/2 tablespoon milk, I use lactose free
1 teaspoon vanilla extract
3 1/4 cups powdered sugar
1/4 cups pecans, chopped (best lightly roasted)
Method
1)
Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
2)
Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
3)
Mix wet ingredients
In a large mixing bowl, beat the brown sugar and oil with an electric mixer until well combined. Add the eggs and vanilla, then beat on high speed for 1 minute until smooth and fluffy.
4)
Combine wet and dry ingredients
Gradually add the dry mixture to the wet mixture, stirring until incorporated. Increase speed briefly to blend until smooth.
5)
Add the rest of the ingredients.
Fold in the shredded carrots, walnuts, and raisins by hand. Divide the batter evenly between the two prepared pans.
6)
Bake the cakes.
Bake at 350°F (175°C) for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Let cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
7)
Make the frosting
In a large bowl, beat cream cheese, milk, and vanilla until smooth.
Gradually add powdered sugar until the frosting is thick and creamy.
8)
Assemble the cake
Place one cake layer on a serving plate. Spread a generous layer of frosting over the top.
Set the second cake layer on top and spread more frosting over the top and sides.
Garnish with chopped pecans, if desired.
9)
Chill the cake & serve
Refrigerate for at least 30 minutes before slicing to help the frosting set.
Tips for the best results
1)
Drain carrots well: If your shredded carrots are too wet, blot with paper towels to avoid excess moisture.
Roasted pecans add flavor! Lightly toasting walnuts or pecans enhances their flavor and adds crunch.
You can make it ahead!
Bake the cake a day in advance and frost just before serving for best results.
Store in an airtight container for up to 5 days.in the refrigerator
Can be frozen:
Wrap an unfrosted cake tightly and freeze for up to 2 months.
Thaw in the refrigerater overnight and then frost it before serving.
Prep Time: about 20 minutes
Cook Time: about 55–60 minutes
Total Time: about 1 hour 20 minutes
Servings: 12 regular sized slices
