Advertising
Advertising
Grated carrots are a nutritious choice, and with nuts and maple syrup it's almost a healthy dessert :) The carrot cake was ubiquitous in the seventies. Grated carrots are a nutritious choice, and with nuts and maple syrup it's almost a healthy dessert :) This ultra-soft version is delicious with its tasty maple frosting.
INGREDIENTS
Cake
2 cups all-purpose flour
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon ground cinnamon
3/4 cup maple syrup
3/4 cup brown sugar
1 1/4 cups canola oil
4 large eggs
3 cups shredded peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons chopped peeled ginger (or 1 tsp ground ginger)
Icing
10 ounces cream cheese (like Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)
PREPARATION
For the cake:
Preheat the oven to 350 ° F.
Place the waxed paper in two 9-inch-diameter round cake pans.
Combine flour, baking soda, salt and cinnamon in a medium bowl.
Whisk sugar, syrup, and oil in a large bowl until well combined.
Add eggs 1 at a time.
Stir in the flour mixture and stir until well blended.
Stir in carrots, nuts, and ginger.
Divide the dough between the prepared cake pans.
Bake the cakes until a toothpick inserted in the center comes out clean, about 40 minutes.
Leave to cool in the molds for 15 minutes.
Unmold and glaze.
For the frosting:
Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Add the powdered sugar and beat on low speed until it is well mixed. Beat the maple syrup. Cool until firm enough to spread, 30 minutes.
Place a cake on a tray. Spread 3/4 cup icing. Add the second cake. Spread the frosting over the entire cake. Arrange the walnut halves around the top edge.
Cover with a cake dome, let cool. Let stand at room temperature 30 minutes before serving.
INGREDIENTS
Cake
2 cups all-purpose flour
2 teaspoons of baking soda
1 teaspoon of salt
1 teaspoon ground cinnamon
3/4 cup maple syrup
3/4 cup brown sugar
1 1/4 cups canola oil
4 large eggs
3 cups shredded peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons chopped peeled ginger (or 1 tsp ground ginger)
Icing
10 ounces cream cheese (like Philadelphia), room temperature
5 tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)
PREPARATION
For the cake:
Preheat the oven to 350 ° F.
Place the waxed paper in two 9-inch-diameter round cake pans.
Combine flour, baking soda, salt and cinnamon in a medium bowl.
Whisk sugar, syrup, and oil in a large bowl until well combined.
Add eggs 1 at a time.
Stir in the flour mixture and stir until well blended.
Stir in carrots, nuts, and ginger.
Divide the dough between the prepared cake pans.
Bake the cakes until a toothpick inserted in the center comes out clean, about 40 minutes.
Leave to cool in the molds for 15 minutes.
Unmold and glaze.
For the frosting:
Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Add the powdered sugar and beat on low speed until it is well mixed. Beat the maple syrup. Cool until firm enough to spread, 30 minutes.
Place a cake on a tray. Spread 3/4 cup icing. Add the second cake. Spread the frosting over the entire cake. Arrange the walnut halves around the top edge.
Cover with a cake dome, let cool. Let stand at room temperature 30 minutes before serving.
Advertising