Carrot Cake with Maple Cream Cheese Frosting
Here's what you need..
Carrot Cake
- 120g all purpose flour
- 50g almond flour
- 40g brown sugar
- 50ml maple syrup (dark or very dark)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 2 tablespoons olive oil
- 2 large eggs
- 70g yogurt
- 2 teaspoon vanilla extract
- 300g grated carrot
Maple Cream Cheese Frosting
- 110g cream cheese
- 55g butter room temperature
- 4 tablespoon maple syrup
- 1 cups confectioners/icing sugar
- lemon peel to taste
..and here's how to make it!
- Preheat the oven to 180° C and line a cake pan with parchment paper.
- Grade the carrot and weigh all of your ingredients.
- Combine all wet ingredients in a bowl and in a separate large bowl, do the same with all the dry ingredients.
- Add the wet ingredients to the large bowl of the dry ingredients and whisk together until you get an even mixture
- Now add the graded carrot and mix together
- pour into the lined cake pan and distribute evenly
- Bake the cake until a toothpick comes out clean. 25-35 minutes roughly depending on the size of your cake pan.
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Once the cake is done, let it rest for 15 minutes in the cake pan before frosting it.
Maple Cream Cheese Frosting
- Using a stand mixer or hand mixture, beat the cream cheese, butter until well combined and then add the maple syrup and lemon zest and mix.
- Slowly add in the powdered sugar, one tablespoon at a time and whip until it's nice and fluffy.
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Once the cake has cooled completely, you can frost it
Et voila!