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Maple Walnut Carrot Cake

Maple Walnut Carrot Cake

Isabel Cowles Murphy | Chef's Blade


Maple Walnut Carrot Cake

1.5 c chopped, toasted walnuts 2 ½ c grated carrots ½ c pure maple syrup 2 cups sugar 1.5 c vegetable oil 2 tsp vanilla extract 3 eggs 2 cups all-purpose flour 2 tsp cinnamon 2 tsp baking soda 1.5 tsp kosher salt

Cream Cheese Frosting:

1/2 cup soft, unsalted butter 16 oz cream cheese (2 regular sized packages) 4 cups confectioner’s sugar, sifted 2 teaspoons pure vanilla extract zest of 2 lemons ¼ c pure maple syrup


For Cake

Preheat the oven to 350 degrees.

Blend maple syrup, sugar, oil and vanilla extract in a large bowl. Beating in eggs one at a time.

In another bowl, sift flour, cinnamon, baking soda and salt.

Gently blend dry ingredients into wet ingredients.

Fold in carrots and 1 c walnuts.

Divide equally into two 9 × 2” cake pans and bake 30 minutes.

Let stand on wire rack to cool completely.

For Frosting

With a hand or stand mixer, blend butter, cream cheese, vanilla extract, lemon juice and maple syrup until creamy.

Add confectioners sugar and mix to incorporate.

When cakes are cool, place one top down (so that the flat side faces up) on a platter.

Generously top with frosting—the layer must be thick enough to stand up once another layer of cake is placed on top. Sprinkle with half of remaining walnuts.

Place second cake on top of the first, also with the top down.

Spread remaining frosting over the top and sides of cake.

Garnish with leftover walnuts.