Carrot Cake with Maple Cream Cheese Icing

  • Prep Time: 10 min
  • Total Time: 1 h 55 min
  • Serves: 24

Ingredients

  • 2 cups all-purpose flour 500 mL
  • 2 tsp each baking powder and ground cinnamon 10 mL
  • 1 tsp each baking soda and salt 5 mL
  • ¼ tsp each ground nutmeg and ground ginger 1 mL
  • 3 eggs
  • 1 ⅓ cups sugar 325 mL
  • ¾ cup canola oil 175 mL
  • 2 tbsp maple syrup 30 mL
  • 1 tsp each finely grated orange zest and vanilla extract 5 mL
  • 2 ¼ cups packed coarsely grated carrot (about 4 carrots) 550 mL
  • 1 cup drained, canned crushed pineapple 250 mL
  • Maple Cream Cheese Icing  
  • 8 oz plain brick-style cream cheese, softened 250 g
  • ¼ cup unsalted butter, softened 60 mL
  • ¼ cup each icing sugar and maple syrup 60 mL

Directions

  • Step 1

    Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside. In separate bowl, use hand-mixer to beat eggs with sugar, oil, maple syrup, orange zest and vanilla until blended.

  • Step 2

    Stir wet ingredients into dry ingredients just until moistened. Fold in carrots and pineapple. Scrape into greased and floured or parchment paper-lined 9 x 13-in. (3-L) baking pan. Smooth top of batter.

  • Step 3

    Bake 35 to 40 min., or until a cake tester comes out clean when inserted into centre. Cool cake completely in baking pan set on wire rack.

  • Step 4

    Meanwhile, beat cream cheese with hand mixer until light and fluffy. Beat in butter until blended. Beat in icing sugar and maple syrup just until smooth. Spread icing on cooled cake. Refrigerate at least 1 hr. before serving.

Tip

Fold 1/2 cup (125 mL) nuts and/or dried fruit, such as pecans, walnuts, raisins or chopped pitted dates, into batter.

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Nutrition Facts

  • Per serving (1/24 of the recipe)
  • Calories 170
  • Protein 3 g
  • Total fat 6 g
  • Sat fat 3.5 g
  • Cholesterol 40 mg
  • Carbohydrates 27 g
  • Fibre 1 g
  • Sugar 18 g
  • Sodium 240 mg