Carrot Cake

I feel that an abundant carrot cake may be enjoyed anytime however for those that feel they will be in chocolate overload this coming weekend, I suggest serving this sweet but non chocolate dessert; although I have made a chocolate carrot cake before.

Carrot Cake

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1 1/2 cups caster sugar

1 cup vegetable oil

3 large eggs

1 teaspoon maple extract

2 cups unbleached all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 cups shredded carrots

1 cup coarsely chopped nuts

1/2 cup flaked coconut, optional

1/2 cup raisins, optional 

Preheat oven tp 350ºF. Grease and flour the bottom and sides of a rectangle (13 x 9 x 2 inch) cake pan and line the bottom with parchment paper. Set aside.

In a medium bowl whisk together the flour, baking soda, salt and ground cinnamon. Set aside.  

In a large bowl, beat sugar, oil and eggs with an electric mixer on low speed until blended. Stir in the maple extract. Add the flour mixture into the sugar mixture stirring with a wooden spoon, until combined. Then fold in the carrots, nuts and coconut and raisins, if using, and pour the now formed cake batter into the prepared baking cake pan, spreading evenly. Bake for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean. Cool the rectangle cake pan on a wire rack.

When completely cool frost with the cream cheese icing, see recipe below, and keep the iced cake in the refrigerator because cream cheese will spoil if left out at room temperature.   

Cream Cheese Icing

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1 package (8 oz) cream cheese, softened

1/4 cup butter

2 to 3 teaspoons milk

1 teaspoon vanilla

4 cups powdered icing sugar

In a medium bowl, beat the cream cheese, butter, milk and vanilla with an electric mixer on low speed until smooth.

Gradually beat in the powdered icing sugar, 1 cup at a time, on low speed until smooth and spreadable. Ice cake and store any remaining icing in the refrigerator. 

Despite the current news events... hope everyone had a lovely weekend. - JD