There’s something magical about a slice of Starbucks Carrot Cake—moist, perfectly spiced, and layered with rich, velvety cream cheese frosting. Every bite is packed with warm cinnamon, crunchy walnuts, and sweet, shredded carrots, making it a cozy treat that pairs perfectly with a hot cup of coffee. If you’ve ever craved that bakery-style carrot cake at home, trust me—this recipe is a game-changer!
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Why You’ll Love Starbucks Carrot Cake
This isn’t just any carrot cake—it’s a masterpiece of flavors and textures that will make you come back for more.
Bakery-Style Perfection: Just like the one from Starbucks, but even better because it’s homemade.
Super Moist: Thanks to fresh carrots, crushed pineapple, and just the right amount of oil.
Warm & Spiced: A perfect balance of cinnamon, nutmeg, and a hint of vanilla for a rich, comforting taste.
Irresistible Cream Cheese Frosting: Smooth, tangy, and sweet—because what’s carrot cake without it?
Crowd-Pleaser: Whether for Easter, birthdays, or just because, this cake disappears fast!
Ingredients
Here’s what makes this cake absolutely irresistible:
Carrots: The star ingredient! Freshly shredded carrots add natural sweetness and keep the cake extra moist.
Crushed Pineapple: Brings a subtle fruity sweetness and helps with that perfect texture.
Walnuts: For a little crunch in every bite—totally optional but highly recommended!
All-Purpose Flour: The base that holds everything together.
Sugar: A mix of white and brown sugar adds depth of flavor and just the right amount of sweetness.
Eggs: Help bind the cake and give it structure.
Vegetable Oil: Keeps the cake incredibly moist and soft.
Cinnamon & Nutmeg: Warm, cozy spices that bring out the best flavors in the cake.
Baking Soda & Baking Powder: For that perfect, fluffy rise.
Salt: A pinch enhances all the flavors and balances the sweetness.
Vanilla Extract: Adds a delicious depth of flavor.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat the Oven: Set your oven to 350°F (175°C) and grease a cake pan or line it with parchment paper.
Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
Combine Wet Ingredients: In another bowl, beat the eggs, sugar, oil, and vanilla extract until well combined.
Add Carrots & Pineapple: Stir in the grated carrots, crushed pineapple, and chopped walnuts (if using).
Mix Everything Together: Gradually fold the dry ingredients into the wet mixture, stirring just until combined—don’t overmix!
Bake to Perfection: Pour the batter into the prepared cake pan and bake for about 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely: Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
Prepare the Cream Cheese Frosting: Beat softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Frost & Serve: Spread the frosting generously over the cooled cake, slice, and enjoy!
Nutrition Facts
Servings: 10
Calories per serving: 350
Preparation Time
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
How to Serve Starbucks Carrot Cake
Enjoy this delightful cake in so many ways!
With Coffee: The classic way—paired with a steaming cup of Starbucks-style coffee.
As a Dessert: A perfect ending to any meal, topped with extra chopped walnuts.
For Special Occasions: A must-have for Easter, birthdays, or family gatherings.
With a Side of Whipped Cream: For an extra indulgent touch.
Additional Tips
Make It Ahead: The cake can be baked a day in advance and frosted before serving.
Storage Tips: Store in an airtight container in the fridge for up to 5 days.
Freezing: Freeze unfrosted cake layers for up to 3 months. Thaw, frost, and enjoy!
Nut-Free Option: Simply leave out the walnuts for a smooth, nut-free cake.
Extra Flavor Boost: Add a pinch of ginger or a splash of orange zest for a citrusy twist.
FAQ Section
Q1: Can I use pre-shredded carrots?
A1: Freshly grated carrots are best—they have more moisture and blend into the cake better.
Q2: Can I use a different oil?
A2: Yes! Melted coconut oil or applesauce can be used as a substitute.
Q3: How do I make it even more moist?
A3: Adding an extra tablespoon of crushed pineapple or applesauce helps boost moisture.
Q4: Can I make cupcakes instead of a cake?
A4: Yes! Bake in a muffin tin for about 18-22 minutes.
Q5: What’s the best way to frost the cake?
A5: Use an offset spatula to spread an even layer of frosting. Chill before slicing for clean cuts.
Q6: Can I make this cake gluten-free?
A6: Yes! Use a 1:1 gluten-free flour blend.
Q7: How do I prevent the cake from being too dense?
A7: Avoid overmixing the batter—mix just until combined!
Q8: Can I add raisins?
A8: Absolutely! Fold in ½ cup of raisins for extra sweetness.
Q9: How do I make a layered cake?
A9: Divide the batter between two cake pans and bake for 30-35 minutes.
Q10: Can I use honey instead of sugar?
A10: Yes, but it will slightly alter the texture and flavor—use ¾ cup honey for every cup of sugar.
Conclusion
If you love Starbucks Carrot Cake, this homemade version will be your new favorite! Moist, perfectly spiced, and topped with the best cream cheese frosting, it’s a bakery-style treat you can enjoy anytime. So grab those carrots, preheat the oven, and get ready for the best homemade carrot cake ever!
Print
Starbucks Carrot Cake
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in this copycat Starbucks carrot cake recipe with perfectly moist layers of carrot cake, topped with creamy cream cheese frosting. This classic dessert is sure to please at any Easter dinner or gathering. Ideal for Easter recipes, Easter desserts, and Easter food ideas, it’s also a fantastic choice for quick dinner ideas or a treat for the whole family. A healthy homemade recipe to enjoy with your loved ones!
Ingredients
For the Cake:
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 2 cups all-purpose flour
- 3 tsp cinnamon
- 1/4 tsp nutmeg
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 cups grated carrots
For the Cream Cheese Frosting:
- 1/2 cup butter (softened)
- 3 oz cream cheese (softened)
- 1 tsp vanilla extract
- 3 1/2 cups powdered sugar
- 2 tbsp milk
- 1 cup walnuts (chopped, optional)
Instructions
- Preheat oven to 350°F. Grease and flour two 9-inch round baking pans.
- In a large bowl, beat together eggs, sugar, and oil.
- In another bowl, mix flour, cinnamon, nutmeg, baking soda, baking powder, and salt. Gradually stir into the egg mixture.
- Add grated carrots and stir well.
- Pour batter into the prepared pans and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- For frosting: Beat together softened butter and cream cheese until light and fluffy (about 3-4 minutes).
- Beat in vanilla extract, then gradually add powdered sugar. Add milk to adjust consistency for spreading.
- Once the cake is completely cooled, spread frosting between layers and on top and sides of the cake.
- Optionally, sprinkle with chopped walnuts.
- Refrigerate for at least 30 minutes before serving.
Notes
- You can adjust the amount of walnuts based on preference.
- This cake can be made ahead and stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 413
- Sugar: 41g
- Sodium: 132mg
- Fat: 19g
- Saturated Fat: 3.5g
- Unsaturated Fat: 12g
- Trans Fat: 0 g
- Carbohydrates: 63g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg