Carrot Cake with Maple Cream Cheese Frosting

Carrot Cake with Maple Cream Cheese Frosting

I still had some carrots left and I decided to make a carrot cake. Carrot cake is one of my favorite desserts and I especially like the cream cheese frosting. As I had never actually made a carrot cake before I went looking for a recipe and I came across this one that sounded good. I really liked that it included maple syrup in both the cake and the frosting. In an effort to make it a bit lighter I replaced some of the oil with apple sauce. I figured that the apple sauce would help keep the cake moist and it would also add some flavour. The carrot cake ended up tasting great and being nice and moist. The cake part was so nice that I really didn't mind the higher cake to frosting ratio. The maple flavour in both the cake and the frosting was also really nice. I will be making this again. Must not eat any more slices today...

Carrot Cake with Maple Cream Cheese Frosting

Carrot Cake with Maple Cream Cheese Frosting

Carrot Cake with Maple Cream Cheese Frosting

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon (ground)
  • 1/4 teaspoon nutmeg (grated)
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 1/4 cup maple syrup
  • 1/2 cup applesauce
  • 1 1/2 cups carrots (grated)
  • 1/2 (8 ounce) package cream cheese (softened)
  • 1/4 cup maple syrup
  1. Mix the flour, baking powder, baking soda, cinnamon, nutmeg, salt, sugar and brown sugar in a bowl.
  2. Mix the eggs, oil, maple syrup, applesauce, and carrots in a bowl.
  3. Mix the wet and dry ingredients together and pour into a greased 9x5 inch loaf pan.
  4. Bake in a preheated 350F/180C oven until a toothpick poked into the middle comes out clean, about 45-60 minutes.
  5. Remove the cake for the pan and let cook on a wire rack.
  6. Mix the cream cheese and maple syrup in a bowl.
  7. spread the cream cheese frosting on the top of the carrot cake.


Gigi said...

oooh, This sounds really good. I love cakes that have cream cheese icing. Great thinking on using a loaf pan.

Peter M said...

Kevin, that's a dangerously good looking carrot cake.

Ferdzy said...

Lovely! Carrot cake is fab.

Proud Italian Cook said...

You need to invite someone over to share that yummy carrot cake with you!! Love the maple cream cheese frosting!

Bellini Valli said...

All I can say is...perfect kevin!!!

Gloria said...

This looks so de delicious!!! and the carrot soup too! I will try the two. Gloria

Helene said...

One of my favorite dessert. First time I see a recipe with maple syrup in it. I really have to try it. Looks good.

Pam said...

That look so moist! I love carrot cake and have never tried it with maple syrup, I bet it is so good.

Patricia Scarpin said...

This cake looks so good, Kevin - I love new ways of baking with carrots and the idea of adding maple syrup is wonderful!

tigerfish said...

I like carrot cake. Do you know in Malaysia/Singapore, there is a kind of carrot cake which is savory and fried? Yes, it's called carrot cake too.

Deborah said...

I love carrot cake as well - and the addition of maple sounds wonderful!!

Pixie said...

I like how you substituted apple sauce for the oil. Prefer your recipe over the one I previously made, think I will give it a go, as would like to make one as a gift! Thanks for sharing.

Anonymous said...

I made this cake today and everyone loved the fact that there was very little white sugar. I did have trouble getting the frosting smooth. There always seemed to be small bits of cream cheese. Good cake!

Rian G. said...

Kevin, are the ingredient measurements that you list constitute the "halved" amount of the recipe? Should I double it then to fit say a 9x9 pan? Thanks, and I love your recipes!

Kevin said...

Rian G.: Sorry for the confusion there! The recipe as written is for a 9x5 inch loaf pan and I was musing about doing it as bars in a 9x9 inch pan rather than as a loaf. If you want bars, you can use the recipe as written in a 9x9 inch pan and they will be about an inch tall and the baking time will be less. I would start pushing the toothpick into the center to see if it comes out clean (indicating that it is done baking) at around 25 minutes.

I cleaned up the recipe to remove my confusing musing. :)


Dadi Sveinbjörnsson said...

Awesome cake, the best carrot cake I've ever tasted! I didn't have any applesauce but used some sour cream and a bit of honey instead, that turned out fine.

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