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Wednesday, November 4, 2015

Maple Carrot Cake

Course Desserts and Sweets
Prep. Time 15 mins
Cooking Time 1 hr
Refrigeration Time 30 mins
Yields 6 to 8 servings

1 1/4 cup (163 g) all-purpose flour
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
3/4 cup (100 g) brown sugar
1/4 cup (50 g) maple syrup
2 cups (454 g) grated carrots
1/2 cup (125 ml) canola oil
2/3 cup (150 g) sour cream
2 eggs
2/3 cup (67 g) coarsely chopped walnuts

Cheese Cream and Honey Icing:
8 oz (224 g) 1 pkg Canadian Cream cheese
2 tbsp (30 ml) liquid honey
1 tsp (5 ml) vanilla extract
1 cup (300 g) icing sugar

Preheat oven to 350 °F (180 °C).

In large bowl, mix flour, baking powder and baking soda. Blend in brown sugar, maple syrup and grated carrots. With electric mixer, beat in oil, sour cream and eggs until smooth. Add walnuts.

Pour mixture into 9-x 5-inch (22.5 x 12 cm) buttered pan. Bake for 1 hour or until toothpick inserted in centre comes out clean. Remove from oven and let stand for 10 minutes before removing from pan. Pour icing over cake, smoothing with a spatula

Cream Cheese and Honey Icing:
Beat together all ingredients until smooth and creamy. Refrigerate. Let stand for 30 minutes at room temperature before using.

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