The best carrot cake I ate in Starbucks in Edinburgh. Let’s try to make it :)
Stir together in a large bowl:
250g all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp kosher (sea) salt
1/2 tsp nutmeg
1/4 tsp allspice
Combine and beat for about a minute:
300g golden caster sugar
300ml (1/2 pint) corn oil
1/4 tsp vanilla extract
Combine the wet mixture with the dry stuff. Mix until batter is smooth.
140g chopped almonds or walnuts
150g shredded carrot
Pour batter into a baking pan.
Preheat the oven to 180°C, 350°F.
Bake for 55 to 60 minutes or until a toothpick stuck in the center comes out clean. Allow the cake to cool completely.
Make the frosting by mixing:
230g (8 oz) cream cheese, softened (I used Mascarpone)
1 tblsp milk
1 tsp vanilla
200g icing sugar
When the cake has cooled cut it across.
Place one cake, flat-side up, on a platter. Spread part of the icing over the top of the cake.
Top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake.
Bye bye Starbucks :)