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Carrot Cake with Maple Buttercream Frosting

Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 1 9 inch cake

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.