Maple Carrot Cake with Maple Butter Icing

Maple Carrot Cake with Maple Butter Icing
Maple Carrot Cake with Maple Butter Icing

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 4

    cups grated carrots

  • 2 1/2

    cups flour

  • 1

    Tbsp baking powder

  • 1

    tsp baking soda

  • 1

    tsp salt

  • 1/2

    tsp cinnamon

  • 1/2

    tsp ground nutmeg

  • 1

    cup butter at room temperature

  • 1

    cup brown sugar

  • 4

    eggs

  • 2

    tsp vanilla

  • 3/4

    cup maple syrup

  • 1/2

    cup milk

  • Maple Butter Icing

  • 1 1/2

    cups butter at room temperature

  • 3/4

    cup maple syrup

  • 1

    tsp vanilla

  • 3 to 3 1/2

    cups sifted icing sugar

Directions

Preheat oven to 350. Lightly oil tow 9 inch round cake pans. Grate carrots and set aside. Place flour in a medium bowl. SPrinkle with baking powder, baking soda, cinnamon and nutmeg. Stir to blend. Place butter in a large mixing bowl and beat until creamy. Gradually beat in sugar, then beat on medium for 3 minutes. Reduce speed to low and beat in eggs, then vanilla. It may look curdled. THen beat on low, gradually add about a third of flour mixture. Beat just until mixed, followed by maple syrup. Beat half the remaining flour followed by the milk, then end with the flour. Stir in carrots. Divide batter between pans. SPread evenly to sides of pan. To remove air pockets, bang pans on counter 5-6 times. Bake until centres seem set when lightly tapped, from 35 to 40 minutes, Place on racks to cool. After 15 minutes, turn cakes out of pans and cool completely on racks. It's best to make cake a day ahead of icing and leave at room temperature overnight. To make icing, place butter in a medium bowl. Beat with an electric mixer until creamy. Beating on low, gradually pour in about 1/4 cup maple syrup. Add vanilla. Then beating on low, add about 1/2 cup icing sugar. Repeat process twice. COntinue to beat in enough icing sugar, about 1/4 cup at a time, until it reaches spreading consistency. Stop and scrape down beaters occasionally. IF not firn enough to ice, refrigerate for a few minutes. To assemble, slice cakes in half horizontally. Place top of 1 cake dome-side down, on a platter. THinly spread with icing leaving a narrow boarder of cake around the edge. Lay bottom of that cake, cut-side down, on top. Thinly slice with icing, leaving a boarder. Add the bottom half of the second cake, cut-side down. Repeat spreading. TOp with final layer, cut-side down. Smoothly spead icing over the sides of the cake, then the top. Best to refrigerate several hours or overnight before serving.

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