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The Best Carrot Cake w/ Maple Cream Cheese Frosting

October 12, 2016
Worlds Best Carrot Cake with Maple Cream Cheese Frosting

Friends, I’m not kidding you when I say this is the Best Carrot Cake Ever. This cake falls into my top 3 favorite cakes of all time. And I’ve had my fair share of cake! Cakes are my business, so it’s hard to impress me and get a reaction like this out of me. But this carrot cake here, deserves it. It is moist, delicate, filled with all sorts of delicious ingredients and paired with an amazing maple cream cheese frosting. The warm spiciness from the cinnamon, nutmeg and ginger make the whole house smell scrumptious. It’s the perfect cake to bake and serve in the Fall.

You can make this best carrot cake in cupcake form if cakes intimidate you or follow my simple tutorial for how to assemble a cake and invite all your friends over to admire your masterpiece (and later devour it).

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Worlds Best Carrot Cake with Maple Cream Cheese Frosting

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Ingredients for The Best Carrot Cake w/ Maple Cream Cheese Frosting:

2 cups all purpose flour
1 1/2 cup sugar
1/4 cup brown sugar, packed
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
4 teaspoons cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
2 cups finely grated peeled carrot, packed
1 cup coconut flakes, sweetened
1 cup raisins
1 cup crushed pineapple, drained
(reserve 1 tablespoon of drained Pineapple juice)
1 1/2 cup walnuts or pecans, chopped small pieces
1 cup vegetable oil
2 teaspoons vanilla
4 eggs

The Best Carrot Cake with Maple Cream Cheese Frosting

Maple Cream Cheese Frosting:
2 (8oz.) packs cream cheese, softened at room temp
2 sticks butter, softened at room temp
3 cups powdered sugar
3 tablespoons maple syrup

The Best Carrot Cake with Maple Cream Cheese Frosting

Directions for The Best Carrot Cake w/ Maple Cream Cheese Frosting:

Start by preparing 8″ cake pans. First spray with cooking spray (or butter with softened butter) the dust with flour. Set them aside.
Begin preparing the cake batter by whisking together flour, sugars, baking soda, baking powder, salt, and spices in a large bowl.

The Best Carrot Cake with Maple Cream Cheese Frosting

Next, peel, then grate approximately 4-5 large carrots to yield 2 cups packed. Grate the carrots finely to no more than 1/4 inch pieces and make sure you peel your carrots first– you don’t want the tough skins in the cake!
In the bowl of your stand mixer; add carrots, drained pineapple, raisins, coconut flakes, and walnuts and mix well with a big spoon.

The Best Carrot Cake with Maple Cream Cheese Frosting

Continue with adding the wet ingredients to this mixture (vegetable oil, vanilla, reserved pineapple juice and eggs). Add one at a time while mixing on the low setting with a paddle attachment. Scrape down the bowl as needed.
Then slowly add the dry ingredients to the wet ingredients and mix for about one minute until fully incorporated. Do not over mix!

The Best Carrot Cake with Maple Cream Cheese Frosting

Finally, pour the batter into the prepared 8″ cake pans (or approximately 20 cupcake liners filled 3/4 of the way full if you’re making these into cupcakes).

 

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The Best Carrot Cake with Maple Cream Cheese Frosting

Bake at 350 degrees for 30-35 minutes for 8″ cake or 18-20 mins for cupcakes. Insert toothpick into center of cake to check for doneness. Toothpick will come out clean and dry when the cake is ready.
Remove the cake from the oven and allow it to cool in the pans for 10-15 minutes. Run a knife around the edges of the cake and flip it over onto parchment paper. Allow it to cool completely upside down. Be very careful while flipping because cake is very fragile while warm.
Once cake has cooled completely, slice each one in half and spread with Maple Cream Cheese Frosting. (Follow this simple step by step visual tutorial if you have never assembled a cake before!)

Maple Cream Cheese Frosting:
In the bowl of stand mixer (or with hand mixer) beat cream cheese and butter together until it’s light and fluffy; approximately 2-3 minutes.
Turn speed down to low and add in powdered sugar, one cup at at time.
Add in maple syrup and turn the speed up to high. Continue to mix for one minute to make sure everything is thoroughly combined. Scrape down the bowl and mix again until mixture is silky and creamy with no lumps remaining.

The Best Carrot Cake with Maple Cream Cheese Frosting

Enjoy the best carrot cake you’ve ever made all on it’s own or with a hot cup of pumpkin spice latte. Yummy!

XOXO,

Irina
**Tag  your photos with #sweetsomethingsblog if you make any of our recipes! We’d love to see your food and can’t wait to comment!

Subscribe to our email list below to get exclusive content, recipes, and updates weekly.

 

Worlds Best Carrot Cake with Maple Cream Cheese Frosting

Worlds Best Carrot Cake with Maple Cream Cheese Frosting

Worlds Best Carrot Cake with Maple Cream Cheese Frosting

Worlds best carrot cake with maple cream cheese frosting

 

The Best Carrot Cake w/ Maple Cream Cheese Frosting

Ingredients

    For the cake:
  • 2 cups all purpose flour
  • 1 1/2 cup sugar
  • 1/4 cup brown sugar, packed
  • 1 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground ginger
  • 2 cups finely grated peeled carrot, packed
  • 1 cup coconut flakes, sweetened
  • 1 cup raisins
  • 1 cup crushed pineapple, drained
  • (reserve 1 tablespoon of drained Pineapple juice)
  • 1 1/2 cup walnuts or pecans, chopped small pieces
  • 1 cup vegetable oil
  • 2 teaspoons vanilla
  • 4 eggs
    Maple Cream Cheese Frosting:
  • 2 (8oz.) packs cream cheese, softened at room temp
  • 2 sticks butter, softened at room temp
  • 3 cups powdered sugar
  • 3 tablespoons maple syrup

Instructions

  1. Prepare cake pans by spraying with cooking spray (or buttering with softened butter) and dusting with flour. Set aside.
  2. In a large bowl whisk together flour, sugars, baking soda, baking powder, salt, and spices.
  3. Peel, then grate approx 4-5 large carrots to yield 2 cups packed. Grate carrots finely to no more than 1/4 inch pieces and make sure you peel your carrots first- you don't want the tough skins in your cake!
  4. In the bowl of your stand mixer, add carrots, drained pineapple, raisins, coconut flakes, and walnuts and mix well with a big spoon.
  5. To this mixture, add the vegetable oil, vanilla, reserved pineapple juice and eggs (one at a time). Scrape down bowl often.
  6. Slowly add the dry ingredients to the wet ingredients and mix with a hand mixer or your stand mixer for about 1 minute until well mixed. Do not over mix!
  7. Pour batter into prepared 8" cake pans or approximately 20 Cupcake liners filled 3/4 full.
  8. Bake at 350 degrees for 30-35 minutes for 8" cake or 18-20 mins for cupcakes. Insert toothpick into center of cake to check for doneness. Toothpick will come out clean and dry when ready.
  9. Remove from oven and allow to cool in pans for 10-15 minutes. Run a butter knife around edges of cake and flip over unto parchment paper and allow it to cool completely upside down. Be very careful while flipping because cake is very fragile while warm.
  10. Once cake has cooled completely, slice each one in half and spread with Maple Cream Cheese Frosting.
    Maple Cream Cheese Frosting:
  1. In bowl of stand mixer (or with hand mixer) beat cream cheese and butter together until light and fluffy, approximately 2-3 minutes.
  2. Turn speed down to low and add in powdered sugar, 1 cup at at time.
  3. Add in maple syrup and turn speed up to high and mix for 1 minute to make sure everything is thoroughly combined. Scrape down bowl and mix again until mixture is silky and creamy with no lumps remaining.
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