Starbucks Carrot Cake

Steps

Sponge Cake

1. mix Flour 200 g Almond 50 g milled/ground Baking Soda 1 tsp Baking Powder 1 tsp Cinnamon 1.5 tsp Nutmeg 0.25 tsp in large bowl
2. whisk Brown Sugar 150 g Vanilla Extract 1 tsp Egg 3 pc until creamy
3. add mix Oil 90 g
4. add mix Yoghurt 4 tbsp Carrot 200 g grated Salt 0.25 tsp
5. add Dry Mix Walnut 50 g ground
6. take baking form 20 cm round
7. smear with Butter 1 little bit
8. put on it Dough
9. bake 185 °C preheated in oven (convection) lowest rack 45 min until needle test
10. cool
11. cut horizontally, in half

Filling

1. mix Cream Cheese 300 g room temperature Butter 120 g room temperature Salt 1 pinch Vanilla Extract 1 tsp with hand mixer until creamy
2. add mix Powdered Sugar 120 g
3. cool in fridge

Assembly

1. take Sponge Cake Lower Half
2. smear with Filling 1/3 evenly
3. put on it Upper Half
4. smear with Filling 2/3 all sides evenly
5. sprinkle with Walnut 25 g ground