- Prep time 30 minutes
- Total time 2 hours
- Portion size 12 servings
- Credits : Canadian Living Magazine
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
