In addition, I'm planning for my next vacation, Europe! Very exciting stuff! I can't wait! Vacation days have been requested and approved, plane tickets booked, passport renewed, and currently in search of places to stay while my friends and I are over there... which really is what led to this post, after hours of staring at the computer screen for possible housing, my butt started to get numb, my eyes started to get crossed, vision blurred...okay maybe not the last 2 things but I was coming close. Being your own personal travel agent is no easy business. Props to my friend because she's been working on this a lot more than I have... maybe I should bring her some of this cake...
Anyways after hours of sitting and staring I decided it was time for a break. Time to bake me something delicious. I've been meaning to try this recipe for a couple of weeks now but with the whole car shopping and vacation planning...there was very little time for experimenting in the kitchen. I can take no more! Plus people at work are starting to get sad that I have no goodies to share.
This recipe is awesome! The cake is moist and not very sweet. A thin layer of frosting topped with chopped walnuts will give it an extra texture boost along with a slight tang from the maple cream cheese frosting OR as I prefer it, eating it as is. I use to think carrot cakes were just called that and didn't realize there were actually carrots inside. You'd never know because its all gone, you don't even see the carrot bits once its baked. Food science at its best again. This will be a definite crowd pleaser, simple but powerful.
Carrot Cake with Maple Cream Cheese Frosting
from Smitten Kitchen: carrot cake with maple cream cheese frosting
- 2 cup all purpose flour
- 2 tsp baking soda
- 1/4 tsp salt (original recipe called for 1 tsp)
- 2 tbsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp ground ginger
- 2 cups granulated sugar
- 1 1/4 cup canola oil
- 4 large eggs
- 3 cups grated carrots (or 10-12oz)
- 1 cup chopped walnuts (optional)
- 2 (80z) packages of cream cheese, softened
- 1 stick butter, room temperature
- 2 cup confectionery sugar
- 1/4 cup pure maple syrup (plus more if you want a stronger maple profile)
- Whisk together flour, baking soda, salt, cinnamon, ground ginger, and nutmeg together in a medium bowl
- Whisk together sugar and oil in a large bowl until well blended. Whisk in 1 egg at a time. add in flour mixture and stir until blended. Stir in carrots and walnuts
- Bake at 350 F degrees for approx 30-40 minutes (if in a baking pan) or 15-18 minutes in a cupcake pan. Check to see if cake is completely baked by inserting a toothpick through the center. If the toothpick comes out clean, cake is done.
- In a bowl using an electric mixer, cream together cream cheese and butter. Gradually add in confectionery sugar until mixed. Finally add in maple syrup.
- Once well incorporated, cool frosting in the refrigerator for about 30 minutes.
- You may pipe or spread your frosting onto the cake