Carrot Cake with Maple Cream Cheese Icing

Name: Carrot Cake with Maple Cream Cheese Icing
Prep time: 10 h
Cook time: 1 h 55 min
Total time: 11 h 55 min
Cuisine: American
Ingredients: 2 cups all-purpose flour 500 mL; 2 tsp each baking powder and ground cinnamon 10 mL; 1 tsp each baking soda and salt 5 mL; ¼ tsp each ground nutmeg and ground ginger 1 mL; 3 eggs; 1 ⅓ cups sugar 325 mL; ¾ cup canola oil 175 mL; 2 tbsp maple syrup 30 mL; 1 tsp each finely grated orange zest and vanilla extract 5 mL; 2 ¼ cups packed coarsely grated carrot (about 4 carrots) 550 mL; 1 cup drained, canned crushed pineapple 250 mL; Maple Cream Cheese Icing:; 8 oz plain brick-style cream cheese, softened 250 g; ¼ cup unsalted butter, softened 60 mL; ¼ cup each icing sugar and maple syrup 60 mL

5 steps

Prep:10hCook:1h 55min

Level very easy Prep Time 10 mins Cooking Time 1 h Total Time 1 h 55 m

Updated at: Tue, 13 May 2025 18:08:40 GMT

Nutrition balance score

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Instructions

Step 1

Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside. In separate bowl, use hand-mixer to beat eggs with sugar, oil, maple syrup, orange zest and vanilla until blended.

Step 2

Stir wet ingredients into dry ingredients just until moistened. Fold in carrots and pineapple. Scrape into a greased and floured or parchment paper-lined 9 x 13-in. (3-L) baking pan. Smooth top of batter.

Step 3

Bake 35 to 40 min., or until a cake tester comes out clean when inserted into the centre. Cool the cake completely in a baking pan set on a wire rack.

Step 4

Meanwhile, beat cream cheese with a hand mixer until light and fluffy. Beat in butter until blended. Beat in icing sugar and maple syrup just until smooth. Spread icing on the cooled cake. Refrigerate at least 1 hr. before serving.

Step 5

Fold 1/2 cup (125 mL) nuts and/or dried fruit, such as pecans, walnuts, raisins or chopped pitted dates, into batter.