Carrot Cake with Maple Cream Cheese Frosting

Michael has been so health-conscious lately… steamed vegetables, freshly squeezed fruit juices, hummus and polenta and he even get a plastic surgeon tampa fl to fix some cosmetic issues he had.  My cake brought that all to a crashing halt last night.  I thought he might resent me for whipping it up.  Instead, he exclaimed, “I wanna dive in and roll around in that!”  Who wouldn’t?  Those creamy waves of maple frosting would feel so good against the skin, wouldn’t they?

I am not a good influence.  After I helped clog up his arteries and flush away that build-up of nutrients, I also kept him up past his bed time. He goes to be at ten… on a Saturday night!  He probably doesn’t want me telling you that, but I let him walk out of here with three pieces of carrot cake in my favorite piece of tupperware, so I figure he won’t kick me.

Carrot Cake with Maple Cream Cheese Frosting from Smitten Kitchen

  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 2 cups sugar
  • 1 1/4 cups canola oil
  • 4 large eggs
  • 3 cups grated peeled carrots
  • 1 cups coarsely chopped walnuts
  • 1/2 cup raisins

Preheat oven to 350°F.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl. Whisk sugar and oil in large bowl until well blended. Whisk in eggs, one at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins.

Butter two 9-inch-diameter cake pans. Line the bottoms of pans with waxed paper. Butter and flour paper;  then tap out excess flour. Divide the batter between the two pans, and bake for about 40 minutes each, or until a tester inserted into center comes out clean.

(I baked them together at 300°F.  The temperature adjustment was accidental, but the cakes came out moist and delicious, though it took about 60 minutes in the oven).

Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper and allow to cool completely.

Maple Cream Cheese Frosting

  • Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter brought to room temperature
  • 2 cups confectioners’ sugar
  • 1/4 cup pure maple syrup

In a mixer beat all the ingredients on medium, until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

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2 thoughts on “Carrot Cake with Maple Cream Cheese Frosting

  • March 13, 2016 at 11:44 am

    I was curious why you whisk all liquid ingredients by hand/ is it ok to use a mixer on low speed for same result?

  • March 31, 2016 at 6:16 pm

    Yes Trudy I think it’s fine to use a hand mixer as well! Enjoy!

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