Get ready to experience the most decadent, moist, and absolutely irresistible carrot cake you've ever tasted! This isn't just any ordinary dessert - it's a culinary masterpiece that combines the earthy sweetness of carrots with a luxurious maple cream frosting that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver a showstopping cake that will have everyone begging for seconds.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups grated carrots
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup maple syrup
- 1 cup cream cheese
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.
- In a large mixing bowl, combine grated carrots, all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. Whisk dry ingredients together until well blended.
- In a separate bowl, beat eggs until smooth. Gradually add vegetable oil and mix until fully incorporated.
- Pour wet ingredients into dry ingredients. Stir gently until just combined, being careful not to overmix the batter.
- Transfer batter into prepared cake pan, spreading evenly with a spatula.
- Bake in preheated oven for 35-40 minutes. Test doneness by inserting a toothpick into the center - it should come out clean.
- Remove cake from oven and let cool in pan for 10 minutes. Then transfer to a wire rack to cool completely.
- For maple cream frosting, beat cream cheese until smooth. Gradually add maple syrup, mixing until creamy and well combined.
- Once cake is completely cooled, spread maple cream frosting evenly over the top and sides.
- Optional: Garnish with chopped nuts or additional grated carrots if desired.
- Refrigerate cake for at least 1 hour before serving to allow frosting to set.
Tips
- Use freshly grated carrots for the best texture and flavor - pre-shredded carrots can be too dry.
- Don't overmix the batter; this can lead to a tough, dense cake. Mix just until ingredients are combined.
- For extra moisture, you can add 1/2 cup of crushed pineapple (drained) to the batter.
- Make sure your cream cheese is at room temperature for the smoothest frosting.
- Let the cake cool completely before frosting to prevent the cream from melting.
- For a decorative touch, reserve some grated carrots or chopped nuts to sprinkle on top of the frosted cake.
- This cake stays moist for 3-4 days when stored in an airtight container in the refrigerator.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 6g
Fat: 28g
Saturated Fat: 7g
Cholesterol: 85mg
