Carrot Cake
Cake recipe:
2 and 1/2 cups all-purpose flour
1 and 1/4 teaspoons baking POWDER
1 teaspoon baking SODA
1/2 teaspoon salt
1 and 1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon cloves
4 large eggs, room temperature
1 and 1/4 cups maple syrup OR 1 cup turbinado sugar and 3/4 cups dark brown sugar
1 cup vegetable oil
1 pound carrots, peeled and finely grated
1 cup roasted walnuts (optional)
Preheat oven to 350 degrees farenheit and grease a 9x13 baking dish.
Mix flour, spices, salt, leavening, and walnuts in a large bowl and set aside.
Beat eggs, combine with sweetener and and oil. Mix well.
Stir in carrots, then pour the wet ingredients into the bowl with the dry.
Stir until you are rid of any lumps.
Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Also makes around two dozen cupcakes, reduce baking time to about 25 minutes.
Frosting Recipe:
8 oz cream cheese (one packet)
8 oz heavy whipping cream (half pint)
1/4 cup granulated sugar OR confectioner’s sugar
2 teaspoons vanilla
2 tablespoons maple syrup
Allow cream cheese to soften, mash it until it’s free of lumps. Add in vanilla, syrup, and half of the sugar; mix thoroughly until it is, once again, lumpless.
Mix cream and the other half of the sugar until the sugar dissolves, whip the sweetened cream.
Start out adding the whipped cream to the cream cheese little by little until you have the consistency you want.
For best results, use cold bowls and utensils.
Enjoy!
