This Copycat Starbucks Carrot Cake recipe is packed with flavor! A moist and fluffy spiced cake with an incredible cream cheese frosting, what’s not to love? Whether you’re looking to satisfy your sweet tooth or simply craving a comforting slice of cake, this carrot cake recipe is guaranteed to transport your taste buds to dessert heaven.
Have you ever gone through your local Starbucks line and noticed their carrot cake sitting perfectly on a plate in their glass food display? Well, if so, you know their cake is a Heavenly treat that is hard to beat. The only downside of their cake is the fact that it isn’t offered year-round. If that craving hits in July, chances are, you won’t be able to find it available on their menu. Now, with this simple homemade recipe, you can make this delicious recipe any time, as often as you want, and for a fraction of the cost! Go ahead, enjoy a piece for breakfast with your morning coffee, I won’t judge!
Why You’ll Love this Starbucks Carrot Cake Copycat
Moist and Flavorful– this cake is perfectly spiced and includes an incredible homemade cream cheese frosting that is the perfect addition.
Inexpensive to make– using simple ingredients, this cake can be made for a fraction of the cost that you would pay at Starbucks.
Perfect for any occasion– whether you are satisfying that sweet tooth craving, making for Easter, or having guests over, this cake is perfect anytime!
Eggs– you’ll want to use large at room temperature as they mix into the cake batter easier.
Sugar– white granulated sugar, this adds the perfect touch of sweetness throughout the cake.
Oil– I use vegetable oil, this adds the moisture to the cake.
Flour– all-purpose flour, this is the foundation of the cake.
Cinnamon/Nutmeg– ground, this adds the perfect amount of warm spice throughout.
Baking Soda/Powder/Salt– these ingredients combine to give the cake its rise. Ensure freshness by changing out your baking soda/powder every 6 months.
Carrots– you’ll need to grate these, so you don’t have large chunks in your cake.
Butter– softened, I use unsalted to control sodium amounts.
Cream Cheese– softened, this is the foundation of the cream cheese frosting. You can use low fat if desired.
Vanilla Extract– try to use pure versus imitation as it adds more flavor.
Powdered Sugar– this combines with the cream cheese to make the frosting sweeter.
Milk– any type works, I use 1%
Walnuts– optional but highly recommended. Gives a slight crunch throughout and makes the cake quite pretty when sprinkled on top. Pecans work great too.
In a large bowl, combine the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, salt and nutmeg; beat into egg mixture. Stir in carrots.
Pour into two greased and floured 9-in. round baking pans.
Bake in oven at 350° for 35-40 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
To make the frosting, in another large bowl, cream butter and cream cheese until light and fluffy, 3-4 minutes. Beat in vanilla. Gradually beat in powdered sugar. Add enough milk to achieve desired spreading consistency.
Spread frosting between layers and over top and side of cake. Sprinkle on walnuts.
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