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Carrot Cake With Maple Cream Cheese Frosting Recipe

Carrot Cake With Maple Cream Cheese Frosting Recipe

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Carrot Cake With Maple Cream Cheese Frosting

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Ingredients:

Serving

2 cups all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cup coarsely chopped walnuts (optional)
1/2 cup raisins (optional)
2 (8 oz) packages cream cheese, softened
1/2 cup unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup

Directions:

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
The spazzy star decorations were created by putting the maple cream cheese frosting into a piping bag fitted with a large star tip and dolloping away. An extra layer of dollops were piped nearer to the center, to create a domed effect.
To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2194.95 Kcal (9190 kJ)
Calories from fat	1082.83 Kcal
		% Daily Value*
Total Fat	120.31g	185%
Cholesterol	262.6mg	88%
Sodium	1399.98mg	58%
Potassium	772.17mg	16%
Total Carbs	269.21g	90%
Sugars	191.69g	767%
Dietary Fiber	8.74g	35%
Protein	22.91g	46%
Vitamin C	6.7mg	11%
Vitamin A	1.1mg	37%
Iron	3.3mg	18%
Calcium	134.8mg	13%

Amount Per 100 g
Calories	394.41 Kcal (1651 kJ)
Calories from fat	194.57 Kcal
		% Daily Value*
Total Fat	21.62g	185%
Cholesterol	47.19mg	88%
Sodium	251.56mg	58%
Potassium	138.75mg	16%
Total Carbs	48.37g	90%
Sugars	34.44g	767%
Dietary Fiber	1.57g	35%
Protein	4.12g	46%
Vitamin C	1.2mg	11%
Vitamin A	0.2mg	37%
Iron	0.6mg	18%
Calcium	24.2mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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