Description
A moist and decadent carrot cake sweetened with pure maple syrup and topped with a warm, spiced cinnamon glaze.
Ingredients
2 cups all-purpose flour
1.5 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
3 large eggs
3/4 cup pure maple syrup
1/2 cup light brown sugar, packed
3/4 cup vegetable oil
1 tsp vanilla extract
3 cups finely grated fresh carrots
1/2 cup chopped walnuts
1 cup powdered sugar (for drizzle)
1 tbsp milk
1 tsp extra cinnamon (for drizzle)
1 tbsp maple syrup (for drizzle)
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan or a 10-cup Bundt pan thoroughly.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, 2 tsp cinnamon, nutmeg, and salt until well combined.
Step 3: In a large bowl, beat the eggs, 3/4 cup maple syrup, brown sugar, oil, and vanilla extract until the mixture is smooth and slightly frothy.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula just until no flour streaks remain. Do not overmix.
Step 5: Fold in the grated carrots and chopped walnuts until evenly distributed throughout the batter.
Step 6: Pour the batter into the prepared pan and bake for 35-45 minutes, or until a tester comes out clean.
Step 7: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool further.
Step 8: Prepare the cinnamon drizzle by whisking the powdered sugar, milk, 1 tsp cinnamon, and 1 tbsp maple syrup until smooth. Pour over the warm cake before serving.
Notes
Ensure carrots are grated fresh for maximum moisture. Using Grade B or Dark Maple syrup provides a deeper flavor profile.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 34 g
- Sodium: 310 mg
- Fat: 18 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 45 mg
