|
Top Secret
Recipes |
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 the 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.
From: http://www.topsecretrecipes.com
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