Starbucks carrot cake: A delicious recipe with cream cheese and cinnamon

Ingredients

All ingredients should be at room temperature.

For the cake:

• grated carrots — 300 g

• eggs — 4

• vegetable oil — 100 ml

• sugar — 100 g

• flour — 200 g

• baking powder — 2 tsp

• cinnamon — 2 tsp

• pumpkin seeds or nuts — 70 g

• raisins — 70 g

For the frosting:

• cream cheese — 270 g

• butter — 70 g

• powdered sugar — 150 g

• lemon juice — 1 tbsp

You will also need nuts to decorate the finished cake.

How to make it

In a large bowl, combine the grated carrots, eggs, oil, and sugar.

Add the flour, baking powder, and cinnamon. Add the pumpkin seeds or nuts and raisins. Mix quickly, just until all the ingredients are combined.

Transfer the batter to a parchment-lined baking pan and smooth out the top.

Bake in a preheated 350°F (180°C) oven for about 40–50 minutes. Check for doneness with a wooden skewer: when you insert it into the center of the cake, it should come out without any raw batter.

Let the cake cool completely, then slice it horizontally into two layers.

For the frosting, combine the cream cheese, softened butter, powdered sugar, and lemon juice. Beat with a mixer until smooth.

Spread some of the frosting over the bottom layer and place the second layer on top. Spread the remaining frosting over the top and decorate the finished cake with nuts.

Tips for making the perfect carrot cake

• Grate the carrots finely. This will help them distribute evenly throughout the batter and cook more thoroughly.

• Don't overmix the batter. After adding the flour, mix just until combined to prevent the cake from becoming too dense.

• Prepare the butter for the frosting. It should be softened but not melted. Take the cream cheese out of the refrigerator ahead of time as well.

• Sift the powdered sugar. This will help eliminate lumps and make the frosting smoother.

• Don't overbeat the frosting. Once all the ingredients are combined and there are no lumps, turn off the mixer.

• Let the cake cool to room temperature. If you spread the frosting on a warm cake, it may lose its thickness and start to run.

• Refrigerate the assembled cake. Once the frosting has firmed up, the dessert will be easier to slice.