Carrot Cake with Maple Cream Cheese Frosting
Christin
ingredients
- 2 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 tsp ground ginger
- 2 cups sugar
- 1 1/4 cups canola oil
- 4 large eggs
- 3 cups grated peeled carrots
- chopped walnuts (optional)
- Maple Cream Cheese Frosting:
- 2 (8-ounce) packages cream cheese, softened
- 1 stick unsalted butter, room temperature
- 2 cups confectioners’ sugar
- 1/4 cup pure maple syrup
directions
- 1
Preheat oven to 350°. Line 24 cupcake molds with papers.
- 2
Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger 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 and walnuts. Divide batter among cupcake molds, filling 3/4 of each.
- 3
Bake cupcakes 14-18 minutes. Let cool in pans for five minutes or so, then transfer cakes to a cooling rack. Let cool completely before frosting them.
- 4
To make frosting, in a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10-20 minutes, then frost cupcakes.
Source: Christin
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