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Carrot Cake with Maple Cream Cheese Frosting Recipe

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This recipe for Carrot Cake with Maple Cream Cheese Frosting, by , is from The Fahey Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bridget Fahey
Added: Friday, January 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake
2 cups all purpose flour
2 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 cup sugar
1 cup canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts
2 tbsp minced peeled ginger

Icing
10 ounces cream cheese, room temperature
5 tbsp unsalted butter, room temperature
2 cups powdered sugar
cup pure maple syrup

Directions:
Directions:
For cake: Preheat oven to 350. Butter two 9-inch diameter cake pans and line with waxed paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs one at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

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

Place 1 cake layer on platter. Spread with cup icing. Top with second layer. Spread remaining icing over entire cake. Cover with cake dome and chill. Let stand at room temperature 30 minutes before serving.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
2 hours

 

 

 

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