Carrot Cake with Maple Cream Cheese Icing

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Prep time 30 minutes
  • Total time 2 hours
  • Portion size 12 servings

Ingredients

Maple Cream Cheese Icing:

Method

In bowl, whisk together flour, baking powder, cinnamon, nutmeg, salt, ginger, baking soda and cloves; set aside. In large bowl, using electric mixer, beat together maple sugar and oil until smooth. Add eggs, one at a time; mix in flour mixture in three additions. Using wooden spoon, mix in carrots and pecans.

Preheat oven to 350°F. Grease 13- x 9-inch baking pan; line with parchment paper. Pour batter into prepared pan; smooth top. Bake in centre of oven for 40 to 50 minutes or until tester inserted in centre comes out clean. Transfer pan to rack; let stand for 10 minutes. Invert pan directly onto rack; remove pan and parchment paper. Let cool completely. (Can be stored at room temperature for up to 1 day or frozen for up to 1 month.)

Maple Cream Cheese Icing

In bowl, using electric mixer, beat cream cheese with butter until mixture is light and fluffy. Gradually beat in icing sugar until smooth; beat in maple syrup. Refriger- ate until icing is thickened and spreadable, about 30 minutes. Spread icing over cake. Decorate as desired.

Nutritional facts PER SERVING: about

  • Iron 2 mg
  • Fibre 3 g
  • Sodium 185 mg
  • Sugars 52 g
  • Protein 7 g
  • Calories 705
  • Total fat 44 g
  • Cholesterol 100 mg
  • Saturated fat 11 g
  • Total carbohydrate 70 g
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Baking & Desserts

Carrot Cake with Maple Cream Cheese Icing

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