Carrot Cake with Maple Buttercream Frosting is the ultimate fall season spice cake with a frosting using maple syrup.
I came up with this beautiful carrot cake and frosting flavour pairing on my flight to California the weekend before. I thought a carrot spice cake would be so fitting for the fall season especially if it had a delicate maple frosting using maple syrup. This is now a favourite cake recipe.
Much like a pumpkin spice cake, this carrot cake uses ground cinnamon, nutmeg, and ginger. The cake is ultra moist and fluffy. The maple buttercream is warm, silky, and has a hint of nutty tones. This cake is completely nut-free and the carrot cake itself is dairy-free.
I used a food processor for the carrots because I do not enjoy grating carrots due to a past bad experience when I was a kid. We all have those memories and moments. I know that most carrot cakes you buy at the stores would likely all be using food processed carrots. However, I do give kudos to anyone who still grates the carrots using the traditional method with extra love and care.
Carrot Cake with Maple Buttercream Frosting
Ingredients
Carrot Cake
- 4 eggs
- 1 cup sugar
- 3/4 cup brown sugar
- 3/4 cup vegetable oil I used olive oil
- 1/3 cup applesauce
- 1 1/2 tsp vanilla extract
- 3 cups carrot grated or food processed
- 2 cups flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger
Maple Buttercream Frosting
- 1 cup unsalted butter room temperature
- 5 cups powdered icing sugar
- 1/2 cup maple syrup
- 1 tsp maple extract
Instructions
Carrot Cake
- In a large mixing bowl, mix together eggs, sugar, and brown sugar until blended with no brown sugar clumps. Add vegetable oil, apple sauce, vanilla extract, and carrots, continue mixing until blended.
- Add all dry ingredients. Mix until fully combined.
- Prepare two 9'' round pans, line with parchment paper at the bottom and lightly greased with butter, and lightly dusted with flour.
- Pour equal amounts of batter into the two round pans. Let it set for 5 minutes to allow air bubbles to rise to the top and pop them with a toothpick.
- Bake at 350 F for 20-25 minutes until toothpick insert comes out clean in the centre. One cake might be ready sooner as every cake bakes differently, so monitor both cakes.
- Cool completely before icing.
Maple Buttercream Frosting
- In a large mixing bowl, cream all ingredients together until smooth.
Carrot Cake with Maple Buttercream Frosting is definitely one of my favourite cakes to-date! Hope you will have fun baking this cake and enjoy it just as much!
I am on Instagram @recipeinnumbers which is where I announce my latest recipes!
Pingback: Maple Buttercream Frosting - Recipe In Numbers