Carrot Cake is good all year round, but I associate it with Easter, because of the Easter Bunny, of course. This is a special occasion carrot cake (minus the raisins because of Hub’s aversion to raisins IN anything), which makes a perfect ending to your Easter Dinner. It’s a big cake – 12 generous slices, or up to 24 with a good knife and cutting skills. Tip: cutting the cake while chilled helps, just let it come up to room temperature before serving.
Carrot Cake with Maple Cream Cheese Frosting – As featured on Flavour.ca
Carrot Cake (makes 2, 8 or 9 inch layers)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon Club House Ground Ginger
- 1/4 teaspoon Club House Ground Nutmeg
- 1 1/2 cups unsalted butter, room temperature
- 3/4 cup packed light-brown sugar
- 3/4 cup granulated sugar
- 3 large eggs
- 1 1/2 teaspoons Club House Pure Vanilla Extract
- 1/2 cup water
- 2 1/2 cups shredded fresh carrots
- 1 cups pecans finely chopped
Maple Cream Cheese Frosting (makes enough to fill and frost this cake and probably will be a bit left over… perfect for topping Cinnamon Buns)
- 250g (1 block) Original Cream Cheese
- 1/2 cup unsalted butter
- 1 tsp Club House Pure Vanilla Extract
- 2.5 tbsp Pure Maple Syrup (OR 1 tsp Club House Maple Extract and 2 tbsp milk)
- 1 kg Icing (Confectioners) Sugar
For the cake:
Grease and flour the two 8 or 9″ cake pans and line the bottoms of each with parchment paper. In a stand mixer fitted with a paddle attachment, cream the butter (med/low speed) then add both sugars and continue to cream for another minute. Add the eggs, one at a time, mixing for a minute after each egg. Add in the vanilla, water and carrot and mix for an additional minute. During this first process, make sure to turn off the mixer and scrape down the sides of the bowl at least 3 times. Remove the bowl from the mixer and set aside.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and ginger. Add the dry mixture and the nuts all at once to the wet ingredients. Stir to completely combine the flour and nuts, making sure that there are no dry bits of flour remaining.
Scrape the thick batter evenly into the two prepared cake pans and bake in a preheated 350 degree oven for 35 minutes (if using 9″ pans, check at around the 30 minute mark). Allow the baked cakes to cool in pans for 10 minutes, then invert them on to cooling racks to cool completely before frosting.
For the frosting:
In a stand mixer fitted with a paddle attachment, cream together the cream cheese and butter (med/high speed) until light and fluffy. Turn off the mixer and add the vanilla and maple syrup (or Maple Extract and milk) along with all of the icing sugar. Carefully drape a tea towel over the top of the bowl and hold it taut (unless you have a bowl guard with your mixer… if you don’t do this you will end up with icing sugar all over your kitchen). Turn the mixer on slow until the icing sugar starts to come together with the cream cheese mixture. Once you are no longer in danger of turning your kitchen into a blizzard, remove the tea towel and turn the mixer back up to medium high. Allow the frosting to whip for about 2 or 3 minutes, until again light and fluffy. Use three-quarters to fill and frost cake; save remaining for another use.
Makes 12 servings (or perhaps 24)
Per serving (based on 12): 850 calories, fat 42 g, saturated fat 23 g, cholesterol 150 mg, sodium 640 mg, carbohydrate 114 g, fibre 2 g, protein 6 g
Prep time: 20 minutes
Total time required (including cooling): approximately 2.5 hours
McCormick is on the hunt for your most flavourful Easter recipes! By submitting your recipe, you’ll have a chance to take home a Le Creuset cookware set! Your entry will be voted on by the community and a panel of chefs. Do you have what it takes? Find out at www.Flavour.ca
Disclosure – This post has been sponsored by McCormick. Opinions, recipes and photos are my own.