If you like spice cake, then you’ll thoroughly enjoy this particular carrot cake recipe. This Carrot Cake with Maple Cream Cheese Frosting has just the right amount of spice. It’s perfect for any time of the year! And, it’s the perfect dessert to take to a gathering. This cake feeds about ten to twelve people. So, depending on how many mouths you have to feed, you can either make the recipe as is or, double or triple it! It’s entirely up to you and your preference.

The spices used in this cake are nutmeg and cinnamon. Both granulated sugar and light brown sugar are combined for the most quality sweetness. You can also add ingredients like nuts, raisins, and pineapple chunks to this recipe! I simply tend to make this recipe with just the batter, spices and carrots.

If you don’t want to feel like you’re chewing carrots, I recommend that you finely grate your carrots (as pictured) using the smallest setting on your grater. This helps the carrots to disperse evenly throughout the batter. And, it ensures that you won’t be chewing on larger strands of carrots. This carrot cake recipe calls for two cups of grated carrots which is about five to six large carrots. My carrots were only slightly sweet. The sugar measurements I added were perfect. Depending on how sweet your carrots are, you might need to adjust the sugar content.

Be sure to not over mix your batter. Or else, that will yield a dryer cake. You can mix the wet and dry ingredients separately as much as you’d like. However, once they are combined, Simply fold your batter just enough to incorporate everything, being sure to alternate with milk.

Carrot Cake with Maple Cream Cheese Frosting

Recipe by Madison

4.5 from 2 votes

Course: Dessert Recipes, Easy Recipes, Family Recipes, Holiday RecipesCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

For the Carrot Cake:
1 cup 1 unsalted butter, melted (2 sticks)
1 cup 1 granulated sugar
¾ cup light brown sugar
3 large 3 eggs, at room temperature
1 teaspoon 1 vanilla extract
2 cups 2 carrots, grated
2 cups 2 all-purpose flour, sifted
1 teaspoon 1 baking soda
½ teaspoon baking powder
½ teaspoon salt
3 teaspoons 3 ground cinnamon
½ teaspoon ground nutmeg
1 cup 1 whole milk
For the Maple Cream Cheese Frosting:
8 ounces 8 cream cheese, softened
16 tablespoons 16 unsalted butter, at room temperature
2 tablespoons 2 pure maple syrup, at room temperature
4 cups 4 powdered sugar, sifted
½ teaspoon salt

Directions

For the Carrot Cake:
Preheat oven to 350°F/180°C.
Spray and flour two 9-inch round cake pans.
In a large bowl, stir together melted butter and both sugars.
Next, beat in eggs one at a time. Add vanilla extract and grated carrots.
Then, in a separate bowl, stir together flour, baking soda, baking powder, salt, cinnamon and ground nutmeg.
Combine dry ingredients with wet ingredients, alternating with milk.
Stir together until just combined.
Pour batter evenly into both pans.
Bake for 17 to 20 minutes. Insert a toothpick into the center of cakes to check doneness.
Remove from oven and allow to rest in pans for 10 minutes before removing and placing on cooking racks to completely cool before frosting.
Frost with Maple Cream Cheese Frosting.
For the Maple Cream Cheese Frosting:
Beat together all ingredients. Use to frost cake.

Now, what’s a carrot cake without cream cheese frosting? Well, we’re making some. Yes! That’s right. While the cakes bake, you can get started on your creamy homemade Maple Cream Cheese Frosting. You will need cream cheese, unsalted butter, pure maple syrup, powdered sugar and salt. Once the cakes are completely cooled, frost them however you please. That’s it!