Print

Carrot Cake with Maple Cream Cheese Frosting

The world’s best carrot cake recipe

 

Scale

Ingredients

Instructions

  1. Preheat a oven to 350F/180C. Grease 2 round cake pans and line the bottoms with parchment paper. Grease the paper. 
  2. In a medium bowl combine the flour, baking soda, salt, cinnamon and ginger and whisk together to combine.
  3. In a large bowl combine the sugar and oil. Whisk to combine well. Add the eggs, one at a time and whisk to incorporate each one. 
  4. Stir the carrots into the oil and sugar mixture. Then stir the flour mixture into the bowl with the carrots and oil. Whisk until all is well combined. 
  5. Pour the batter evenly into the 2 cake pans and bake in the oven until a toothpick inserted into the center comes out clean, about 35-40 minutes.
  6. Allow the cakes to cool while you make the frosting. You can not frost the cake until the cakes are COMPLETELY cool! 
  7. For the frosting: (READ NOTE ABOVE TO DECIDE YOUR QUANTITY NEEDED)
  8. Place the cream cheese and butter (both at room temperature) in the bowl of an electric mixer or in a large bowl (and use electric beaters). Beat until light and fluffy.
  9. Sift the powdered sugar into the mixture and beat on low speed until well combined. Pour in the maple syrup and and beat to combine.
  10. Place the frosting in the refrigerator until hard enough to spread, about 35-40 minutes.
  11. Frost the cake according to the instructions above.

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team.

You have Successfully Subscribed!