Carrot Cake with Maple Cream Cheese Frosting
This Canadian take on carrot cake keeps the classic warm spices and shredded carrot but swaps some of the sugar in the frosting for pure maple syrup, adding a deeper, more complex sweetness than powdered sugar alone. It's a natural pairing — carrot cake was already popular across Canada, and maple syrup only makes it feel more distinctly local.
Ingredients
- 2 cups (250g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup (240ml) neutral oil
- 1 cup (200g) sugar
- 1/2 cup (120ml) maple syrup
- 4 large eggs
- 3 cups grated carrot (about 4-5 medium carrots)
- 1 cup (115g) chopped walnuts
- For the frosting: 8oz cream cheese, 1/4 cup butter, 2 cups powdered sugar, 1/4 cup maple syrup
Instructions
- Preheat the oven to 350°F (180°C) and grease two 9-inch round pans.
- Whisk the flour, baking powder, cinnamon, and nutmeg together.
- Whisk the oil, sugar, maple syrup, and eggs together, then fold in the flour mixture.
- Fold in the grated carrot and walnuts.
- Divide between the pans and bake for 30-35 minutes, until a toothpick comes out clean. Cool completely.
- Beat the cream cheese and butter until smooth, then beat in the powdered sugar and maple syrup. Frost between the layers, on top, and around the sides.
Tips
- Grate the carrots freshly rather than using pre-shredded bagged carrot, which tends to be drier.
- Toast the walnuts first for a deeper, more rounded flavor against the sweetness of the maple.
- This cake keeps well refrigerated for up to 5 days, and the flavor deepens after a day.
Frequently Asked Questions
Can I use all maple syrup instead of sugar in the frosting?
You can increase the maple syrup, but too much thins the frosting — keep at least half the sweetness from powdered sugar for the right texture.
Can I leave out the nutmeg?
Yes, cinnamon alone works fine if you prefer a simpler spice profile.
