Tarta Zanahoria o Carrot Cake Copycat Starbucks

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey offers natural sweetness with potential health benefits.

Preheat the oven to 180°C (350°F).

Prepare the frosting by refrigerating it to prevent it from melting.

In a bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, and ginger.

In a separate bowl, mix the vegetable oil and sugar until well combined.

Add the eggs one at a time, mixing well after each addition.

Add the vanilla extract and mix until incorporated.

Gradually add the dry ingredients to the wet mixture, mixing on low speed until combined, then increase speed for one minute.

Fold in the grated carrots, walnuts, and raisins until evenly mixed.

Divide the batter into two parts and pour into a 20 cm (8 inch) round cake pan.

Bake in the preheated oven for approximately 45 to 60 minutes, checking with a toothpick for doneness.

Allow the cakes to cool in the pan for about 15-20 minutes before transferring to a wire rack to cool completely for 1-2 hours.

Once cooled, assemble the cake by spreading frosting between the layers and on top, decorating as desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens