Carrot Cake With Maple-cream Cheese Frosting
Photo © Deb Perelman
- 2 cups all purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 2 cups sugar
- 1 1/4 cups canola oil
- 4 large eggs
- 3 cups grated peeled carrots
- 1 cups coarsely chopped walnuts (optional)
- 1/2 cup raisins (optional)
- Two (8-ounce) packages cream cheese, softened
- 1 stick unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1/4 cup pure maple syrup
- This recipe is vegetarian
- Produce
- Carrots (3 cups)
- Ginger, ground (1 teaspoon)
- Raisins (1/2 cup)
- Walnuts (1 cups)
- Cooking & Baking
- All purpose flour (2 cups)
- Baking soda (2 teaspoons)
- Canola oil (1 1/4 cups)
- Cinnamon, ground (2 teaspoons)
- Confectioners’ sugar (2 cups)
- Maple syrup, pure (1/4 cup)
- Nutmeg, ground (1/2 teaspoon)
- Salt (1 teaspoon)
- Sugar (2 cups)
- Dairy
- Butter, unsalted (1 stick)
- Cream cheese (2 (8-ounce) packages)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on smittenkitchen.com
Social Stats
98.2Rating
1-100
1-100
363Tweets
1,213Facebook
Shares
Shares
10,671StumbleUpon
Views
Views
4,056PinterestPins
Recipe Stats
Published December 8, 2008 (4 years ago).
374 people saved this recipe.
