Carrot Cake With Maple Cream Cheese Frosting Recipe

Name: Carrot Cake With Maple Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 cup All-purpose Flour; 1 cup Whole Wheat Flour (preferably Whole Wheat Pastry Flour); 1 teaspoon Baking Soda; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1-1/2 teaspoon Ground Cinnamon; 4 whole Large Eggs; 1-1/4 cup Granulated Sugar; 1 cup Coconut Oil, Melted And Cooled, Or Any Other Flavorless Oil; 2 teaspoons Pure Vanilla Extract; 3/4 pounds Raw Carrots (preferably Organic), Peeled And Finely Grated (about 2 1/2 Cups); FOR THE FROSTING:; 2 packages (8 Oz. Size) Cream Cheese, Room Temperature; 1 stick Butter, Room Temperature; 1 cup Organic Confectioners Sugar; 1/4 cups Pure Maple Syrup; 1/4 teaspoons Pure Vanilla Extract; Optional Garnishes: Whole Or Chopped Pecans, Shredded Coconut, Etc

Servings: persons

FOR THE CAKE:
1 cup All-purpose Flour
1 cup Whole Wheat Flour (preferably Whole Wheat Pastry Flour)
1 teaspoon Baking Soda
1 teaspoon Baking Powder
1/2 teaspoons Salt
1-1/2 teaspoon Ground Cinnamon
4 whole Large Eggs
1-1/4 cup Granulated Sugar
1 cup Coconut Oil, Melted And Cooled, Or Any Other Flavorless Oil
2 teaspoons Pure Vanilla Extract
3/4 pounds Raw Carrots (preferably Organic), Peeled And Finely Grated (about 2 1/2 Cups)
FOR THE FROSTING:
2 packages (8 Oz. Size) Cream Cheese, Room Temperature
1 stick Butter, Room Temperature
1 cup Organic Confectioners Sugar
1/4 cups Pure Maple Syrup
1/4 teaspoons Pure Vanilla Extract
Optional Garnishes: Whole Or Chopped Pecans, Shredded Coconut, Etc

1
For the cake:
2
1. Preheat oven to 350u00b0 F. Butter two 9-inch cake pans and line the bottoms with circles of parchment paper. Set aside.
3
2. In a medium bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon. Set aside.
4
3. Using a stand mixer or a hand mixer, beat the eggs until frothy, about a minute. Slowly add the sugar and beat until thick and light colored, about 3-4 minutes. Add the oil in a slow steady stream. Beat in the vanilla. Add the flour mixture and mix just until incorporated. Fold in the grated carrots.
5
4. Equally divide the batter between the 2 prepared pans (I weighed the batter for precise measurement). Bake in preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out clean.
6
5. Remove from oven and allow the cake to cool in the pan on a wire rack, for about 5-10 minutes. Then turn the cakes out of the pans onto a cooling rack and allow to cool completely before frosting.
7
For the maple cream cheese frosting:
8
1. Beat the cream cheese and butter together until fluffy.
9
2. Sift the confectioners' sugar over the cream cheese/butter mixture and mix until well combined. Add the maple syrup and vanilla extract and beat until combined.
10
To assemble the cake:
11
Slice each cake in half horizontally. Place the bottom layer on a serving tray and assemble from there. Spread the top of each layer with about 1/4 of the frosting. Garnish the top with pecans, coconut, etc.
12
(Adapted from The Joy of Baking and Smitten Kitchen.)

1851

kcal

Calories

128

Fat

164

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: FOR THE CAKE:, 1 cup All-purpose Flour, 1 cup Whole Wheat Flour (preferably Whole Wheat Pastry Flour), 1 teaspoon Baking Soda, and more.

Yes, Carrot Cake With Maple Cream Cheese Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake With Maple Cream Cheese Frosting

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions