Carrot Cake with Maple Cream Cheese Frosting

For Cake:

  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger (optional)
  • sprinkle of nutmeg (optional)
  • 3/4 cup oil (canola or coconut)
  • 3 cups finely shredded carrots, lightly packed (about 5 carrots)
  • 4 beaten eggs
  • 1/2 finely chopped pecans or pistachios

Stir together flour, sugars, baking powder, baking soda, salt and spices. Whisk together eggs, carrots and oil. Add carrot mixture to flour mixture, stir until just combined. Fold in nuts. Pour into two greased and floured 9-inch springform cake pans, lined with parchment for easy removal.

Bake at 350 for 30-35 minutes. Cool on wire racks 10 minutes, using a sharp, thin knife to run around the edge and loosen the cake from the pan. Gently pop out and cool completely on wire rack before frosting.

For Frosting:

  • 10 ounces cream cheese (such as Philadelphia), room temperature
  • 5 tablespoons unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon vanilla
  • pinch salt

Beat cream cheese and butter with an electric mixer until fluffy. Gradually add powdered sugar, on low, then add maple syrup, vanilla and salt. Chill in bowl 30 minutes and stir once more before frosting layers. Use about 3/4 cup between layers and then remaining icing for sides and top. Garnish with additional chopped pecans or pistachios.

This recipe is a hybrid from Better Homes and Gardens, Bon Appetit’s September 1999 issue, and my own tweaking.

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