Carrot Cake with Maple Cream Cheese Frosting

Every birthday requires a homemade cake.  I made this maple carrot cake with maple cream cheese frosting about a year ago and told my Mom how great it turned out, so this year for her birthday, this is what she wanted.  All the maple syrup in this recipe makes the cake extra moist and very delicious.


Carrot Cake with maple Cream Cheese Frosting

Adapted from Dishing Up Vermont: 145 Authentic Recipes from the Green Mountain State by Tracey Medeiros
 
1 cup vegetable oil
2 1/4 cups maple syrup
4 Tablespoons cornstarch 
4 Tablespoons water
2 cups whole wheat flour
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
4 cups shredded carrots (4 to 6 large carrots)
1 cup walnuts, chopped
 
  1. Preheat the oven to 350 degrees.
  2. Trace the bottoms of two 9-inch cake pans on parchment paper and cut just inside the line.  Grease the pans, place the parchment circles inside the pans, grease the parchment, and then flour the entire inside of the pans.
  3. Place the cornstarch in a small bowl, add the water and mix thoroughly to dissolve completely.
  4. In a large mixing bowl place oil, syrup, and dissolved cornstarch, and whisk until thoroughly combined and begins to thicken.
  5. Combine all the dry ingredients in a separate medium mixing bowl.
  6. Add dry ingredients to the wet about a cup at a time, mixing after each addition.
  7. Fold carrots and walnuts into the batter until well combined.
  8. Divide batter between the prepared pans and bake for about 1 hour, cake should begin to pull away from the edges of the pan.  Cool completely before removing from the pans.
Makes one 9-inch cake.

Maple Cram Cheese Frosting

Adapted from Smitten Kitchen
 
8 ounces of cream cheese, room temperature
1/2 cup butter, room temperature
3 to 4 cups confectioner sugar, sifted
1 Tablespoon maple syrup
 
  1. Whip cream cheese and butter in a mixer until fluffy, about 2 minutes
  2. On low speed, add maple syrup and then sugar a little at a time until fully incorporated.
  3. Chill for 15 to 20 minutes before using.  If it becomes too soft at any point, return the cake and frosting to the fridge, if that is not enough, you can add more sugar or 1/2 teaspoon cream of tarter.
Makes about 6 cups.
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