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Maple Carrot Cake
- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 1 hr
- Refrigeration Time 30 mins
- Yields 6 to 8 servings
Preparation
What You Need
1 1/4 cup
(300 ml)
all-purpose flour
1 tsp
(5 ml)
baking powder
1 tsp
(5 ml)
baking soda
3/4 cup
(175 ml)
brown sugar
1/4 cup
(50 ml)
maple syrup
2 cups
(500 ml)
grated carrots
1/2 cup
(125 ml)
canola oil
2/3 cup
(150 ml)
sour cream
2
eggs
2/3 cup
(150 ml)
coarsely chopped walnuts
Cheese Cream and Honey Icing:
8 oz
(250 g)
1 pkg
Canadian Cream cheese
2 tbsp
(30 ml)
liquid honey
1 tsp
(5 ml)
vanilla extract
1 cup
(250 ml)
icing sugar
Instructions
Preheat oven to 350 °F (180 °C).
In large bowl, mix flour, baking powder and baking soda. Blend in brown sugar, maple syrup and grated carrots. With electric mixer, beat in oil, sour cream and eggs until smooth. Add walnuts.
Pour mixture into 9-x 5-inch (22.5 x 12 cm) buttered pan. Bake for 1 hour or until toothpick inserted in centre comes out clean. Remove from oven and let stand for 10 minutes before removing from pan. Pour icing over cake, smoothing with a spatula
Cream Cheese and Honey Icing:
Beat together all ingredients until smooth and creamy. Refrigerate. Let stand for 30 minutes at room temperature before using.
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