CARROT CAKE WITH MAPLE FROSTING

By jarren

Ingredients

• Cake:
• 2 cups sugar
• 1 cup oil
• 4 eggs
• 2 cups flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp ginger
• 1/2 tsp salt
• 1/4 tsp nutmeg
• 4 cups finely grated carrots
• 1 cup toasted walnuts, chopped
• Additional toasted walnuts for garnish, if desired
• Maple Frosting:
• 8 oz softened cream cheese
• 1/4 cup maple syrup
• 1/4 cup butter, softened
• 3/4 cup icing sugar
• 1/2 tsp vanilla

Preparation

Step 1

Cake:

Using medium speed of electric mixer, beat together sugar, oil and eggs until well blended. Combine next six ingredients (flour through nutmeg) and stir into egg mixture until blended. Stir in carrots and walnuts. Pour batter into a greased 9x13 inch baking pan. Bake at 350F for 55 to 60 minutes or until cake tests done. Cool in pan on a rack. Spread with Maple Frosting. Garnish with additional chopped toasted walnuts, if desired. Cover and refrigerate for up to 3 days. May be frozen.

Maple Frosting:

Using medium speed of an electric mixer, beat together cream cheese and butter until fluffy. Beat in icing sugar. Add maple syrup and vanilla; beat until blended. Makes enough frosting for 9x13 inch cake.