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Carrot cake with cream cheese frosting
Ingredients
Cream cheese frosting:
- 1/2 cup (120 milliliters) light cream cheese, softened
- 2 tablespoons (30 milliliters) maple syrup
- 1/2 teaspoon (3 milliliters) vanilla extract
Carrot cake:
- 2 cups (480 milliliters) whole wheat flour
- 2 teaspoons (10 milliliters) baking powder
- 1/2 teaspoon (3 milliliters) baking soda
- 1 1/2 teaspoon (8 milliliters) ground cinnamon
- 3/4 teaspoon (4 milliliters) nutmeg, grated
- 1/2 teaspoon (3 milliliters) salt
- 3 large eggs
- 2 tablespoons (30 milliliters) canola oil
- 1 tablespoon (15 milliliters) vanilla extract
- 1/2 cup (120 milliliters) milk
- 1 cup (240 milliliters) applesauce
- 1/4 cup (60 milliliters) brown sugar
- 3 cups (720 milliliters) freshly grated carrots
Directions
Cream cheese frosting:
- Add cream cheese to a bowl. Beat until smooth. Add maple syrup and vanilla extract and beat to incorporate.
- Use to frost carrot cake (see recipe).
Carrot cake:
- Preheat oven to 350F (180C).
- Pour flour into a large bowl. Add baking powder, baking soda, cinnamon, nutmeg, and salt and mix well.
- In a separate bowl, crack eggs and whisk. Pour in oil, vanilla, milk, applesauce, brown sugar and stir.
- Pour wet ingredients into dry ingredients and mix to combine.
- Add carrots into batter and mix well to incorporate.
- Pour into springform pan lined with parchment paper.
- Bake 25-30 minutes or until golden.
- Let cool.
- Frost with cream cheese icing (see recipe).
- Enjoy!
