Starbucks Carrot Cake

[kaci]

Starbucks Carrot Cake


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 firmly packed dark brown sugar
1 cup vegetable oil
3 large eggs
1/4 teaspoon vanilla
1 cup shredded carrots (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


Preheat oven to 350°. In a large bowl, sift together flour, baking powder, baking soda, cinnamon, salt, nutmeg and allspice. Combine brown sugar and oil. Add the eggs and vanilla and beat well. Combine the wet mixture with the flour mixture until smooth. Mix in shredded carrot, walnuts, and raisins. Pour the batter into a 9 x 13-inch baking pan that has been generously greased.

Bake at 350° for 55 to 60 minutes or until a toothpick stuck in the center comes out clean. Allow the cake to cool completely.
Make the frosting by mixing 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. When the cake has cooled, frost the top with the entire bowl of cream cheese frosting. Sprinkle the pecans over the frosting. Cover the leftover cake and store it in the refrigerator.

12 servings