Best Carrot Cake with Maple Cream Cheese Icing | Garden to Table | Carrot Recipes Mini Series
Best Carrot Cake & Maple Cream Cheese Icing
Here in Ontario, carrots are beginning to come into season, so I’m putting together a small carrot recipe series featuring a few of our family’s favourite garden-to-table carrot recipes for you to enjoy.
Our hands-down favourite carrot recipe is carrot cake with maple cream cheese icing. A close second is maple roasted carrots (we are big fans of maple syrup in this household), followed by a comforting carrot ginger soup that can be made ahead and frozen to enjoy whenever you please. But first things first, dessert!
This is my go-to carrot cake recipe, topped with a maple cream cheese frosting that never disappoints. It’s a reasonably healthy, moist, dense, and deeply satisfying cake that’s always a hit. Be sure to keep the recipe on hand if you bring it anywhere, because you will be asked for it. It really is that good.
Ingredients
Carrot Cake
3 1/2 cups grated carrots
1 cup all-purpose flour
1 cup whole wheat flour
1 cup white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon allspice
3 farm-fresh free-range eggs
1/2 cup vegetable oil
1/2 cup unsweetened apple sauce (or 1/2 cup buttermilk)
1 1/4 teaspoons vanilla extract
3/4 cup chopped pecans or walnuts (optional)
1/4 cup chopped pecans or walnuts for garnish (optional)
Pick one of the following ingredients:
1 cup raisins (optional)
or
1 (8-ounce) can crushed pineapple, juice drained (optional)
or
3/4 cup unsweetened apple sauce (optional)
Cream Cheese Icing | Makes 2 Cups
While the cake is baking, get started on the cream cheese icing of your choice.
Maple Cream Cheese Icing
2 (8-ounce) packages softened cream cheese, room temperature
1 cup confectioners’ sugar (add up to 1/2 cup more if you prefer it sweeter)
1 teaspoon vanilla extract
1/8 to 1/4 cup pure Canadian maple syrup, to taste
Traditional Cream Cheese Icing
2 (8-ounce) packages softened cream cheese, room temperature
1/4 cup 35% fresh whipping cream
1 cup confectioners’ sugar
1 teaspoon vanilla extract
Carrot Cake Instructions
Preheat oven to 350°F (175°C).
Grease and flour a 9 x 13-inch pan.
In a large bowl, combine grated carrots, flours, sugar, baking soda, baking powder, salt, cinnamon, and allspice. Stir in eggs, oil, apple sauce, vanilla, and any optional additions such as pineapple, raisins, or chopped nuts.
Spoon batter into the prepared pan. Bake for approximately 20 minutes, then reduce heat to 325°F and bake for an additional 10 to 15 minutes, or until a toothpick inserted into the centre comes out clean. Allow cake to cool completely before icing.
This recipe can also be made using two 9-inch round pans. For additional layers, use three 8-inch or 9-inch pans with thinner layers, adjusting baking time accordingly.
Maple Cream Cheese Icing Instructions
Mix cream cheese using a hand mixer or stand mixer on medium speed.
Add vanilla extract and mix.
Sift in confectioners’ sugar.
Add maple syrup to taste and mix until fluffy.
Chill icing for approximately 20 minutes until firm enough to hold its shape and spread smoothly over the cooled cake.
Traditional Cream Cheese Icing Instructions
Mix cream cheese using a hand mixer or stand mixer on medium speed.
Add vanilla extract and mix.
Sift in confectioners’ sugar to taste.
Mix until fluffy.
This icing is ready to use immediately — no chilling required.
Tip: For a smooth, seamless finish, ice the cake with a thin crumb coat and chill for about 30 minutes. Finish icing the cake and garnish with crushed walnuts if you wish.
Chill the cake after icing, then bring to room temperature before serving.
Fun note: You will have leftover icing for dipping or eating by the spoonful. Don’t worry — we won’t judge you.
Enjoy!
~ Natalie