A Maple Take on a Great Carrot Cake

Preheat oven to 350 degrees F. Grease (with olive oil) and flour two 9″ round cake pans and set aside.

For the cake: Combine olive oil and sugars in a bowl. In a separate bowl combine all remaining dry ingredients. In a third bowl beat eggs, then add vanilla. Measure out 3 1/2 cups of carrots and set aside.

Mix sugar mixture until it resembles a coarse wet sand. Generally, I like to mix ingredients by hand. It lets me indulge in the goodies I make without feeling too much guilt. I worked for it right?

Add half the dry ingredients to the sugar olive oil mixture. Stir until thoroughly combined. Continue to add dry ingredients alternating with the egg mixture until it’s all combined.

Add carrots and rum. Stir until combined. If you like nuts or raisins in your carrot cake this would be the time to add them. Distribute the batter evenly between cake pans. Let the batter rest for at least 15 minutes.

Bake for 35 to 40 minutes. Cake is done when a toothpick or knife inserted into the cake comes out clean. Remove from oven and let cool completely before frosting.

Maple Cream Cheese Frosting
Combine ingredients in a mixing bowl. Mix by hand or using an electric mixer until frosting holds shape. Frost cake once cake is completely cooled.

Enjoy!