~Cookin' In The Kitchen Since 2003~

Sunday, April 20, 2014

Easter Carrot Cake with Cream Cheese Maple Frosting

2 cups flour {could use coconut flour}
2 tsp soda
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1 cup sugar 
1 cup brown sugar 
1 cup oil {vegetable, canola, or melted coconut}
1- 8 oz can crushed pineapple, lightly drained 
2 tsp vanilla
4 large eggs
3 cups peeled & grated carrots {5-6 large carrots}
1 cup pecans, chopped 
1/2 cup raisins 
Preheat oven to 350 degrees F
Whisk flour, soda, baking powder, salt, cinnamon, nutmeg and ginger in a small bowl. 
In a large bowl, mix sugars, pineapple and oil until well blended. 
Mix in eggs, 1 at a time, and add flour mixture. Mix till well blended. 
Mix in vanilla, carrots, nuts and raisins. 
Divide equally into three 8" or two 9" pans that have been greased and floured. {I also like to put wax paper in bottoms so I know the cakes will come out clean.}
For 8" pans, bake for 30 mins. 
For 9" pans, bake for 40 mins. 
Check center with a toothpick. Done when toothpick comes out clean. 
Cool cake in pans for 15 mins then turn onto wire cooling racks. 
Cool COMPLETELY before frosting. 
{Can be made into cupcakes. Fill 2/3 full and bake 12-15 mins.}
*Cream Cheese Maple Frosting*
2 - 8 oz pkgs cream cheese, room temperature
1 stick {1/2 cup} butter, room temperature 
1 tsp vanilla
1 tsp cinnamon
1/4 cup PURE maple syrup
3-4 cups powdered sugar
Beat cream cheese and butter until smooth. 
Add all other ingredients and 1/2 of the powdered sugar and mix. 
Add more powdered sugar until thick enough to spread nicely. 
Mix till fluffy.

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