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Carrot Cake With Maple-Cream Cheese Icing Hits: 22  
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Date Added: February 29, 2008
Calories:  
Serves: 12
Prep. Time: 0:00
Category: Cakes / Pies / Pastries, Desserts / Sweets
 
Ingredients:

                    === CAKE ===
2     cups          all-purpose flour
2     teaspoons     baking soda
1     teaspoon      salt
1     teaspoon      ground cinnamon
2     cups          sugar
1 1/4 cups          canola oil
4     large         eggs
3     cups          grated peeled carrots
1 1/4 cups          coarsely-chopped walnuts
2     tablespoons   minced peeled ginger
                    === ICING ===
10    ounces        cream cheese (such as Philadelphia)
5     tablespoons   unsalted butter
2 1/2 cups          powdered sugar
1/4   cup           pure maple syrup
12                  walnut halves
Directions: one line for each direction. When saved the lines will be numbered.
  1. For Cake: Preheat oven to 350 degrees. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour.

  2. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.

  3. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.

  4. For Icing: Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.

  5. Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)

  6. This recipe yields 12 servings.

  7. Comments: A standard at health food restaurants across the country, carrot cake was ubiquitous in the seventies. Grated carrots made it a nutritious choice, or so the thinking went. This ultra-moist version is updated with a maple icing.

Notes:
Recipe from the article "The 20th Century In Food: 1970s"
Nutrition Facts not Available

Rating: ()  
Added On: February 29, 2008
* Bon Appétit, September 1999





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