Carrot Cake with Maple Buttercream Frosting

I always shunned carrot cake as a kid. The ideas of carrots in a cake just seemed ridiculous to me. It was only in my 20s, when I attended a wedding, that I fell in love with carrot cake. A waiter served up a slice of cake, laced with butter cream frosting. Without investigating its content, I instinctively dug in and it was love at first bite. This is a recipe for carrot cake that I adapted from The Joy of Baking. This cake is very moist. It’s not too sugary and has a wonderful nutty crunch. The maple frosting gives it just the right touch of sweetness.


Carrot Cake

  • 1/2 cup of coarsely chopped pecans
  • 1 1/4 c of finely grated carrots
  • 1 c sugar
  • 1 c flour
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 2 eggs
  • 1/2 c of flavorless oil (I used rapeseed oil)
  • 1 tsp pure vanilla extract
  1. Preheat oven to 350 and place rack in the center of the oven. Grease or butter a square or round backing pan (9 inch). You can line the bottom of the pan with parchment paper for an easier transfer.
  2. Whisk together dry ingredients
  3. In a separate bowl, beat eggs until frothy (abt. 1 min), add in sugar and beat until the batter is thick (abt. 3 min), beat in oil and then vanilla extract. Add the flour and beat until incorporated. Gently mix in carrots and pecans. Transfer the batter into your baking pan.
  4. Bake the cake for about 35 – 40 minutes (or until tooth pick inserted in the center comes out clean). Cool the cake for about 15 – 20 minutes. Transfer the cake to a wire rack and let it cool completely, before frosting.

Maple Buttercream Frosting

  • 2 TBSP room temp. butter
  • 1 1/2 c powdered sugar
  • tiny splash of milk
  • 1/4 c maple syrup
  1. Beat butter, add syrup and milk, blend, add sugar, mix until smooth. Store in fridge about 20 – 30 minutes and spread on your carrot cake once it’s cooled.

This frosting is light and has a medium consistency.

2 thoughts on “Carrot Cake with Maple Buttercream Frosting

  1. Coucou! Bravo pour le blog! Très sympa! Ça fait envie de cuisiner! Et comme j étais présente a la dégustation de ce gateau aux carottes, je confirme: excellent!

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