Carrot cake

This is a beautifully moist carrot cake, and the maple syrup in the cream cheese frosting somehow cuts through the sugar and makes it even more delicious. Adapted from Smitten Kitchen.


For the cake

  • 2 c all purpose flour
  • 2 t baking soda
  • 1 t table salt
  • 2 t ground cinnamon
  • 1/2 t ground nutmeg
  • 1 t ground ginger
  • 2 c granulated sugar
  • 1 1/4 c canola oil
  • 4 large eggs
  • 3 c grated peeled carrots
  • 1 c coarsely chopped walnuts
  • 1/2 c raisins

For the frosting

  • Two (8-ounce) packages cream cheese, softened
  • 1 stick unsalted butter, room temperature
  • 2 c confectioners’ sugar
  • 1/4 c pure maple syrup


For the cake

  1. Preheat oven to 350 F.
  2. Line a sheet pan with butter, then cover with a thin layer of flour. (Note: Make sure to tap out the extra flour.)
  3. Combine flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl.
  4. Whisk sugar and oil in large bowl until well blended.
  5. Whisk in eggs to sugar/oil mixture one at a time.
  6. Slowly add flour mixture and stir until blended.
  7. Stir in carrots, walnuts and raisins.
  8. Pour the batter into the sheet pan and tap to let it settle.
  9. Bake for about 40 minutes, until a knife inserted into the center comes out clean.
  10. Let the cake rest in the pan for about 15 minutes, then turn cake out onto a rack and let cool completely.

For the frosting

  1. In a stand mixer, combine the cream cheese and the maple syrup until fluffy.
  2. Slowly add the powder sugar and combine until fluffy.
  3. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
  4. Once your cake has cooled, cover your cake in swaths of cream cheese frosting as desired, then refrigerate for 30 minutes to set up frosting.

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