Thursday, April 01, 2010

very yummy carrot cake with maple cream cheese frosting...


I can’t believe it’s already April!  The weather certainly felt like spring is here though….it was in the high 80s and maybe even got up to 90 degrees outside….so nice!

Here is a yummy spring recipe for carrot cake that I recently tried when my sister and brother-in-law came to visit -they both love carrot cake.  It was a really good carrot cake recipe that I definitely make again..it has stayed good and moist all week.  The maple cream cheese frosting was a little different but very very good.  So good that Emily and I dipped some strawberries in the leftover icing.  And I may or may not have eaten some of this cake for breakfast.


Carrot Cake with Maple Cream Cheese Frosting
Makes 24 cupcakes (or one two-layer cake, instructions at end)
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 (I used vegetable oil)
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional)
1/2 cup raisins (optional)
Preheat oven to 350&176;F.
Line 24 cupcake molds with papers, or butter and flour them.
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and raisins, if using them. Divide batter among cupcake molds, filling 3/4 of each.
Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before icing them.
To make a carrot layer cake: Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.


Maple Cream Cheese Frosting
Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup (I lite pancake syrup because I didn’t have any real maple…still tasted great!)
In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.
To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

(recipe found on smitten kitchen)

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