Ingredients for Carrot Cake With Maple Cream Cheese Icing
- All Purpose Flour
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- Ground Cinnamon
- 1 3/4 cups granulated sugar
- Canola Oil
- 4 large eggs
- 2 cups grated carrots
- 1 cup chopped walnuts
- 1 teaspoon ground ginger
- 8 ounces cream cheese, softened
- Unsalted Butter
- 3 cups powdered sugar
- Pure Maple Syrup
- Walnut Halves
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How to Make Carrot Cake With Maple Cream Cheese Icing
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon.
- In a large bowl, cream together sugar and oil until light and fluffy.
- Whisk in eggs one at a time, then stir in the dry ingredients until just combined.
- Fold in the grated carrots, chopped walnuts, and ginger.
- Divide batter evenly between the prepared pans.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the icing: In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Gradually add the powdered sugar, beating on low speed until combined.
- Stir in the maple syrup.
- Chill the icing for at least 30 minutes to allow it to firm slightly.
- Once cakes are completely cool, frost the top of one layer with 3/4 of the icing. Top with the second cake layer and frost the entire cake with the remaining icing.
- Garnish with walnut halves around the edges (optional).
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
257g
Fat
53g
Carbs
28g
