Not-Too-Sweet Carrot Cake, With Maple-Cream Cheese Frosting Recipe

Name: Not-Too-Sweet Carrot Cake, With Maple-Cream Cheese Frosting
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 cups sugar; 1 1/2 cups vegetable oil; 4 large eggs; 2 cups all purpose flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; 1 teaspoon ground cinnamon; 3/4 teaspoon ground nutmeg; 3 cups finely grated peeled carrots (about 1 pound); 1 cup chopped walnuts; 1/2 cup raisins; Frosting:; 2 8-ounce packages cream cheese, room temperature; 1/2 cup (1 stick) unsalted butter, room temperature; 1 1/2 cups powdered sugar; 1/2 cup Grade A, pure maple syrup; 1 1/2 teaspoons vanilla extract

Servings: persons

Cake:
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
3 cups finely grated peeled carrots (about 1 pound)
1 cup chopped walnuts
1/2 cup raisins
Frosting:
2 8-ounce packages cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups powdered sugar
1/2 cup Grade A, pure maple syrup
1 1/2 teaspoons vanilla extract

1
Cake:
2
Preheat oven to 325u00b0F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with parchment paper; lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. In a separate bowl, sift together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix flour mixture into sugar and oil mixture, stirring well. Fold in carrots, chopped walnuts, and raisins.
3
Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 30 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
4
Frosting:
5
Using electric mixer, beat cream cheese and butter in large bowl until smooth. Add powdered sugar, syrup, and vanilla; beat until smooth. Refrigerate before spreading, for best results.
6
Layer cake, icing between layers, and on tops and sides. Garnish with walnut halves.

2447

kcal

Calories

160

Fat

239

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 19 ingredients. The key ingredients include: Cake:, 2 cups sugar, 1 1/2 cups vegetable oil, 4 large eggs, and more.

Yes, Not-Too-Sweet 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.

Not-Too-Sweet Carrot Cake, With Maple-Cream Cheese Frosting

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