Baking and Desserts, Recipes
Comments 5

Carrot Cake with Cranberry: Starbucks Challenge 2.0

The Starbucks Challenge continues! After knowing how many ingredients Starbucks needs for their cake, I try to remake their cake with fewer ingredients but better taste!

There was a time, where carrot cakes (in German it’s called Rübli, cute huh?) are just eaten on Easter. Well, I’d like to eat them in any afternoon with my tea. As a cranberries lover, I fold them in instead of the usual raisins or almonds. Let me know if you like it, too! 🙂

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1 Cake
Ingredients

Wie heißt das denn auf Deutsch?
Cooking Converter / Umrechnungstabelle

175 gr brown sugar

175 gr sunflower oil

3 large eggs, lightly beaten

200 gr grated carrots

100 gr dried cranberries

zest of 1 large orange

175 gr flour

2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon grated nutmeg (fresh is the best)

For the icing

150 gr icing sugar

2 teaspoon orange or carrot juice

Alternative Cream Cheese Icing

400 gr plain cream cheese

150 gr icing sugar

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Preheat the oven to 180 degree C / 350 F. Oil a 26 diameter cake tin.

Mix the sugar and oil with a wooden spoon. Add the eggs one at a time. Stir in grated carrots, cranberries and orange zest.

Mix the flour, spices and baking soda then sift into a bowl. Lightly mix all the ingredients with a wooden spoon until it is soft and a little bit runny.

Pour the mixture into the prepared tin and bake for 45 minutes until it is springy in the center. Cool in the tin for 15 minutes.

Beat together the frosting ingredients in a small bowl until smooth and creamy. Pour the icing on the cake, and let it cool for 10 minutes.

Guten Hunger!

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5 Comments

  1. Pingback: Starbucks Challenge 3.0: Lemon Drizzle Cake | monicaberlin

  2. Jenni says

    Ich habe den Carrot Cake gerade nachgebacken. So ein tolles Rezept!!!! 🙂 🙂 Danke und frohe Ostern!

    Like

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