Starbucks Carrot Cake Copycat Recipe

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Hello, fellow cake enthusiasts! Today, we’ll make the famous “Starbucks Carrot Cake Recipe.” This soft, moist cake has been a popular dessert for years. It’s the perfect example of fluffy carrot heaven.

Before Starbucks was even an idea in its founders’ heads, people were making their own versions of carrot cake in their own kitchens.

Now, the special formula for the famous Starbucks carrot cake is kept under lock and key, much like all the top-secret recipes of the big restaurants. But don’t worry! You can make the magic of Starbucks‘ carrot cake in your own kitchen if you follow this copycat recipe because I’ve worked hard and used my taste buds to figure out what makes it so good.

Starbucks Carrot Cake Copycat 

If you like sweet treats, you’ll adore a freshly baked slice of carrot cake with cream cheese frosting. With just the right amount of sweet and sour, this cake is a favorite choice for dessert. Many people like to pair it with a cold glass of milk or a hot latte to make the experience even better.

Starbucks is known for its delicious baked goods, and its carrot cake is no different. It has a lot of flavors and is moist because it is made with high-quality ingredients like nuts and raisins. Starbucks works with local bakeries to make sure their cakes, scones, and muffins are always fresh. These bakeries use their top-secret recipes to make the cakes, scones, and muffins they sell in their coffee shops.

Cooking Frog has the secret recipe you need to make your own version of the carrot cake at Starbucks. This recipe is easy to follow and will make a delicious, moist cake that tastes just like the kind you’d buy at your favorite coffee shop. So, why not make it at home and show off your baking skills to your friends and family?

Ingredients

For the Cake

• 1 ½ cups all-purpose flour

• 2 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 2 ½ tsp ground cinnamon

• ⅓ tsp ground nutmeg

• ⅓ tsp ground allspice

• 3 large eggs

• 1 ½ cups dark brown sugar

• 1 ¼ cups canola oil (or vegetable oil)

• ¼ tsp vanilla extract

• 2 cups shredded carrots (about 2 large carrots)

• 1 cup walnuts, chopped

• ½ cup golden raisins

For the Cream Cheese Frosting

• 8 oz cream cheese, softened

• 1 ½ Tbsp milk

• 1 tsp vanilla extract

• 3 ¼ cups powdered sugar

Optional Garnish

• ¼ cup chopped pecans

Instructions

1. Prep the oven
   Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.

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 batters
   Gradually add the dry mixture to the wet mixture, stirring until incorporated. Increase speed briefly to blend until smooth.

5. Add the mix-ins
   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 the cakes cool in the pans for 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 & serve
   Refrigerate for at least 30 minutes before slicing to help the frosting set. Cut into slices and enjoy!

Tips for Success

• Drain carrots well: If your shredded carrots are too wet, blot with paper towels to avoid excess moisture.

• Toast the nuts: Lightly toasting walnuts or pecans enhances their flavor and adds crunch.

• Make ahead: Bake the cake a day in advance and frost just before serving for best results.

Storage

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Wrap unfrosted cake tightly and freeze for up to 2 months. Thaw overnight in the fridge, then frost before serving.

Prep Time: 20 minutes
Cook Time: 55–60 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices

Feeling inspired by this delicious recipe for Starbucks carrot cake? Let’s spread happiness and love! Share the photo below on your Pinterest board. You never know; your friends might start coming to you for baking! 🎂

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