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Carrot Cake

So you say you’ve made carrot cake before—I believe you, but this version will knock your socks off!



Cake Ingredients:
2 c. all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 c. sugar
1 1/4 c. canola oil
4 large SBF eggs
3 c. grated carrots
1 1/4 c. coarsely chopped walnuts
2 tbs minced peeled ginger

Icing Ingredients (optional, these also make awesome icing-less muffins):
10 oz cream cheese
5 tbs unsalted butter, room temp
2 1/2 c. powdered sugar
1/4 c. pure maple syrup
12 walnut halves (for garnish)


    Cake Directions:

  1. Preheat oven to 350°F. Line bottom of 2 9-in diameter cake pans with waxed paper. Butter and flour paper, tap out excess flour.
  2. In a med. bowl, whisk flour, baking soda, salt, and cinnamon to blend.
  3. Whisk sugar and oil in a lrg. bowl until well blended.
  4. Whisk in eggs 1 at a time.
  5. Add flour mixture and stir until blended.
  6. Stir in carrots, walnuts and ginger.
  7. Divide batter between prepared pans.
  8. Bake cakes for about 40 minutes, then cool cakes in pans for 15 minutes.
  9. Turn out onto racks, peel off waxed paper, and cool the cakes completely.
    Icing Directions:

  1. Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
  2. Add powdered sugar and beat at low speed until well blended.
  3. Beat in maple syrup.
  4. Chill until just firm enough to spread, 30 minutes.