Tsr Version of Starbucks Carrot Cake by Todd Wilbur
Indulge in the decadence of the TSR Version of Starbucks Carrot Cake by Todd Wilbur, a spot-on recreation of the beloved coffeehouse treat. This recipe combines the warmth of cinnamon-spiced batter with the wholesome goodness of grated carrots, sweetened coconut, and crushed pineapple for a moist and flavorful cake. A scattering of chopped walnuts or pecans adds the perfect crunch, while a velvety cream cheese frosting takes it to new heights of indulgence. Ready in just an hour, this easy-to-follow recipe is ideal for special occasions or anytime you're craving the comforting flavors of homemade carrot cake. Whether served as a showstopping dessert or paired with your favorite coffee, this bakery-style recipe is sure to be a crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 2 teaspoons Baking powder
- 2 teaspoons Ground cinnamon
- 1 teaspoon Salt
- 1.25 cups Vegetable oil
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 0.75 cup Crushed pineapple (drained)
- 0.5 cup Sweetened shredded coconut
- 0.5 cup Chopped walnuts or pecans
- 8 ounces Cream cheese (softened)
- 0.5 cup Unsalted butter (softened)
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan or two 9-inch round cake pans.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, ground cinnamon, and salt. Stir until evenly mixed.
Add the vegetable oil, eggs, and vanilla extract into the dry ingredients. Mix until just combined.
Fold in the grated carrots, crushed pineapple, shredded coconut, and chopped walnuts (or pecans). Mix gently until evenly distributed.
Pour the batter into the prepared baking pan(s), spreading it evenly.
Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake(s) from the oven and let them cool completely in the pan(s).
To make the frosting, beat the softened cream cheese and butter together in a medium bowl until smooth and creamy.
Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Mix in the vanilla extract for the frosting.
Once the cake has cooled, spread the frosting evenly over the top. If using two round cake layers, sandwich them with frosting and frost the sides and top.
Slice and serve. Enjoy your homemade version of Starbucks Carrot Cake!
Nutrition Facts
Calories |
9295 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 511.3 g | 656% | |
| Saturated Fat | 166.8 g | 834% | |
| Polyunsaturated Fat | 168.0 g | ||
| Cholesterol | 1253 mg | 418% | |
| Sodium | 4657 mg | 202% | |
| Total Carbohydrate | 1172.4 g | 426% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 933.4 g | ||
| Protein | 80.7 g | 161% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 639 mg | 49% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 2108 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
