The Pioneer Woman Tasty Kitchen
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Carrot Cake with Maple Cream Cheese Frosting

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Prep:

Cook:

Level: Easy

System:

10

Description

A healthier version of carrot cake with whole wheat flour, maple syrup and less sugar.

Ingredients

  • FOR THE CAKE:
  • 1 cup All-purpose Flour
  • 1 cup Whole Wheat Flour (preferably Whole Wheat Pastry Flour)
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1-½ teaspoon Ground Cinnamon
  • 4 whole Large Eggs
  • 1-¼ cup Granulated Sugar
  • 1 cup Coconut Oil, Melted And Cooled, Or Any Other Flavorless Oil
  • 2 teaspoons Pure Vanilla Extract
  • ¾ pounds Raw Carrots (preferably Organic), Peeled And Finely Grated (about 2 1/2 Cups)
  • FOR THE FROSTING:
  • 2 packages (8 Oz. Size) Cream Cheese, Room Temperature
  • 1 stick Butter, Room Temperature
  • 1 cup Organic Confectioners Sugar
  • ¼ cups Pure Maple Syrup
  • ¼ teaspoons Pure Vanilla Extract
  • Optional Garnishes: Whole Or Chopped Pecans, Shredded Coconut, Etc

Preparation

For the cake:

1. Preheat oven to 350° F. Butter two 9-inch cake pans and line the bottoms with circles of parchment paper. Set aside.

2. In a medium bowl, whisk together the flours, baking soda, baking powder, salt and cinnamon. Set aside.

3. Using a stand mixer or a hand mixer, beat the eggs until frothy, about a minute. Slowly add the sugar and beat until thick and light colored, about 3-4 minutes. Add the oil in a slow steady stream. Beat in the vanilla. Add the flour mixture and mix just until incorporated. Fold in the grated carrots.

4. Equally divide the batter between the 2 prepared pans (I weighed the batter for precise measurement). Bake in preheated oven for 25-30 minutes, or until a toothpick inserted near the center comes out clean.

5. Remove from oven and allow the cake to cool in the pan on a wire rack, for about 5-10 minutes. Then turn the cakes out of the pans onto a cooling rack and allow to cool completely before frosting.

For the maple cream cheese frosting:

1. Beat the cream cheese and butter together until fluffy.

2. Sift the confectioners’ sugar over the cream cheese/butter mixture and mix until well combined. Add the maple syrup and vanilla extract and beat until combined.

To assemble the cake:

Slice each cake in half horizontally. Place the bottom layer on a serving tray and assemble from there. Spread the top of each layer with about 1/4 of the frosting. Garnish the top with pecans, coconut, etc.

(Adapted from The Joy of Baking and Smitten Kitchen.)

2 Comments

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Avatar of Nithu

Nithu on 4.21.2012

Looks great! Love the maple cream cheese frosting.

Avatar of dawnalee

dawnalee on 4.20.2012

Oh, wow! Sounds like a delicious combination. My dad would love it. Just got inspired for Fathers Day.

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