Starbucks Carrot Cake

[kaci]

There's nothing like a freshly baked slice of carrot cake with cream cheese frosting and a tall glass of cold milk. A cup of hot latte ain't such a bad chaser either. I suppose that's why Starbucks is where you'll find some of the best carrot cake around. It's moist and flavorful, packed with nuts and golden raisins. Starbucks makes sure its tasty baked goods are fresh by contracting with local bakeries to produce cakes and scones and muffins from the coffee chain's top secret specs. Now TSR has some secret specs too with this formula for a carrot cake clone that tastes like it came from your crowded local coffee house.

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 1/2 cups dark brown sugar
1 cup vegetable oil
3 eggs
1/4 teaspoon vanilla
1 cup shredded carrot (1 large carrot)
3/4 cup chopped walnuts
1/2 cup golden raisins

Frosting
8 ounces cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
3 cups powdered sugar

Optional Garnish
1/3 cup chopped pecans
.
1. Preheat oven to 350 degrees.

2. Sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg
and allspice in a large bowl.

3. Use an electric mixer to combine brown sugar and oil. Add the eggs and
vanilla and beat on high speed for about a minute.

4. Combine the wet mixture with the dry stuff. Mix on low speed until all
ingredients are incorporated then crank up the speed and blend on high until
batter is smooth.

5. Add shredded carrot, walnuts, and raisins and mix by hand. Pour batter
into a 13x9-inch baking pan that has been generously greased with
shortening.

6. Bake for 55 to 60 minutes or until a toothpick stuck in the center comes
out clean. Allow the cake to cool completely.

7. Make the frosting by mixing softened cream cheese, milk, and vanilla in a
large bowl with an electric mixer. Add the powdered sugar, one cup at a
time, and blend well until frosting is smooth.

8. When the cake has cooled, frost the top with the entire bowl of cream
cheese frosting. Sprinkle the pecans over the frosting. Slice into 12 pieces
to serve. Cover the leftover cake and store it in the fridge.