Carrot Cake With Maple-Cream Cheese Icing

Recipe Ingredients

		Cake
2 cups	125g / 4.4oz	All-purpose flour
2 teaspoons	10ml	Baking soda
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Ground cinnamon
2 cups	396g / 13oz	Sugar
1 1/4 cups	296ml	Canola oil
4 cups	792g / 27oz	Eggs (large)
3 cups	330g / 11oz	Grated peeled carrots
1 1/4 cups	182g / 6.4oz	Coarsely-chopped walnuts
2 tablespoons	30ml	Minced peeled ginger
		Icing
10 oz	284g	Cream cheese (such as Philadelphia) - room temperature
5 tablespoons	75ml	Unsalted butter - room temperature
2 1/2 cups	495g / 17oz	Powdered sugar
1/4 cup	82g / 2.9oz	Pure maple syrup
12		Walnut halves - for garnish

Recipe Instructions

For Cake: Preheat oven to 350 degrees. Butter two 9-inch-diameter cake pans. Line bottom of pans 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 1 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 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

This recipe yields 12 servings.

Source:
Bon Appetit, September 1999

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