Spiced Carrot Cake with Maple Cream Cheese Frosting

[[ recipeID=recipe-8kk34w3fy, title=Spiced Carrot Cake with Maple Cream Cheese Frosting ]]

Spiced Carrot Cake with Maple Cream Cheese Frosting

Swapping refined sugar for natural alternatives

Servings: 6

Keywords:

  • Prep Time: 40 mins
  • Cook Time: 30 mins
  • Total Time: 1 hours 10 mins

Ingredients

Instructions

Ingredients

  • 200 ml vegetable or sunflower oil
  • 3 free-range large eggs
  • 175 ml agave syrup (also known as agave nectar)
  • 300 g carrots, peeled and coarsely grated
  • 275 g self-raising flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon (plus extra to decorate)
  • ½ tsp ground ginger
  • ½ tsp salt
  • The seeds from 1 vanilla pod
  • 100 g walnuts pieces (plus extra to decorate)
  • 3 8”/20cm cake tins, greased and base lined

Frosting

  • 400 g full-fat cream cheese, fridge cold
  • 100 g unsalted butter, room temperature and softened
  • 50 ml maple syrup
  • Grated zest of one orange
  • The seeds from a vanilla pod (or 1tsp vanilla extract)

Instructions

  1. Preheat the oven to 170C/150C Fan/Gas 4.
  2. Put the oil, eggs, syrup and vanilla into a large mixing bowl and beat together (don’t worry if it looks split at this stage).
  3. In a separate bowl sieve together the flour, bicarbonate of soda, baking powder, cinnamon, ginger, and salt before gradually adding it to the wet mix until well combined.
  4. Fold in the carrots and walnuts by hand until evenly dispersed.
  5. Divide the mixture evenly between the tins and bake for 20-25 minutes, or until golden brown and a cake skewer comes out clean.
  6. Leave the cakes to cool in the tins for 5 minutes or so before turning out onto a wire rack to cool completely.
  7. For the frosting, place the cream cheese and butter in a bowl and, using a freestanding mixer or electric handheld whisk, beat together until just smooth.
  8. Slowly add the vanilla and maple syrup as you continue to beat together being careful not to over beat as it will become runny.
  9. Stir in the grated zest and refrigerate for at least 30 minutes, or until needed.
  10. Using a palette knife spread (or pipe if you’re feeling fancy) some frosting between each layer of cake before sandwiching together, then do the same on the top.
  11. Finish with the remaining walnuts, a light sprinkling of cinnamon and some grated orange zest to decorate.