Name: Carrot Cake with Maple Cream Cheese Frosting
Prep time: 20 min
Cook time: 25 min
Total time: 2 h
Ingredients: 1 ¼ cup soft light brown sugar; 3 eggs; 1 ¼ cup sunflower oil; 1 ¼ cup plain flour; 1 tsp bicarbonate of soda; 1 tsp baking powder; 1 tsp ground cinnamon; ½ tsp ground ginger; ½ tsp salt; ¼ tsp vanilla extract; 1 ¼ cup carrots, grated; Two (8-ounce) packages cream cheese, softened; 1 stick unsalted butter, room temperature; 2 cups confectioners’ sugar; 1/4 cup pure maple syrup

Ingredients

Carrot Cake

1 ¼ cup soft light brown sugar
3 eggs
1 ¼ cup sunflower oil
1 ¼ cup plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp vanilla extract
1 ¼ cup carrots, grated

Maple Cream Cheese Frosting

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

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Instructions

Make the cake:

Preheat the oven to 350. Prepare 3 x 8in cake tins with loose bottoms by greasing then lining the bottoms with greaseproof paper.
Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well mixed (don’t worry if it looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt, orange zest and vanilla extract and continue to beat until well mixed.
Stir in the grated carrots and walnuts by hand. Pour into the prepared cake tins and smooth over. Bake in the preheated oven for 20–25 minutes (mine took 40 minutes, which seems to be the feedback from other cooks, too), or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

Make the frosting:

In a stand mixer beat all the ingredients on medium until fluffy.
Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.