Description
This Ultimate Carrot Cake with Maple Cream Cheese Frosting is a moist, flavorful dessert featuring finely grated carrots, pineapple, and optional walnuts, layered with a rich and creamy maple-infused cream cheese frosting. Perfect for celebrations or as a sweet treat, this cake combines warm spices and a luscious topping for a delightful indulgence.
Ingredients
Scale
Cake
- 2 cups all-purpose flour (spooned & leveled)
- 2 tsp baking powder
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 1 cup vegetable oil
- 4 large eggs (room temperature)
- 2 tsp vanilla extract
- 3 cups finely grated carrots
- ½ cup crushed pineapple (drained)
- ½ cup chopped walnuts (optional)
Maple Cream Cheese Frosting
- 8 oz cream cheese (softened)
- ½ cup unsalted butter (softened)
- 3 cups powdered sugar
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease your cake pans and line them with parchment paper to ensure easy release after baking.
- Mix Dry Ingredients: In a bowl, whisk together all the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, ground ginger, and salt until well combined.
- Combine Wet Ingredients: In a separate large bowl, beat together the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently to combine without overmixing.
- Add Carrots, Pineapple, and Nuts: Fold in the grated carrots, drained crushed pineapple, and chopped walnuts if using, ensuring they are evenly distributed throughout the batter.
- Pour and Bake: Pour the batter into the prepared pans and bake in the preheated oven for 30-40 minutes, or until a toothpick inserted near the center comes out clean.
- Cool the Cake: Allow the cakes to cool in the pans for about 15 minutes before transferring them to wire racks to cool completely.
- Prepare the Frosting: Beat the softened cream cheese and unsalted butter together until smooth and creamy. Add the powdered sugar, maple syrup, vanilla extract, and a pinch of salt, then whip the mixture until it becomes light and fluffy.
- Frost the Cake: Once the cake layers are completely cooled, generously frost with the maple cream cheese frosting, spreading evenly over the top and sides.
Notes
- Use room temperature eggs to ensure better incorporation and a smoother batter.
- Drain the pineapple thoroughly to prevent excess moisture in the cake.
- Walnuts are optional but add a lovely crunch and texture contrast.
- If you prefer a less sweet frosting, reduce the powdered sugar by ½ cup.
- Store the cake in the refrigerator due to the cream cheese frosting; bring to room temperature before serving for best flavor.
- For a nut-free version, simply omit the walnuts.