Kick Butt Carrot Cake with maple cream chese frost
Can't remember where I got this recipe.Source: Unknown
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- 2 cups flour
- 2 teaspoons baking soda
- 1 1/2 teaspoons fine sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 2 cups sugar
- 1 1/4 cup canola oil
- four large eggs
- 3 cups peeled grated carrots
- 1 cup chopped toasted walnuts
- 1/2 cup snappy butterscotch sauce, optional, recipe follows
- maple cream cheese frosting, recipe follows
1preheat the oven to 350°. Butter two 9 inch round cake pans and line the bottoms of the pans with parchment paper. Butter and flour the parchment paper.
2Sift the flour, baking soda, salt, cinnamon, and ginger together in a medium-size bowl. In a bowl of the stand mixer fitted with a whisk attachment, whisk together the sugar and oil until well blended. Whisk in the eggs, one at a time. Add the dry ingredients to the mixer bowl and stir until just blended. Fold in the carrots and walnuts.
3Divide batter between the cake pans and bake for 30 to 35 minutes until cake tester comes out clean.
Let the cake cool in pans for 20 minutes, then transfer them to wire rack to cool. Remove the parchment paper from the bottoms and let cool completely.
4Brush each cake layer with warmed snappy butterscotch sauce if desired. Spread a generous layer of frosting on top of one cake layer, place the second layer on top of that and spread the rest of the frosting all over the cake. Serve at once or cover and refrigerate for up to two days. Serves 10.
5Maple cream cheese frosting:
10 ounces cream cheese
6 tablespoons unsalted butter, softened, three quarters stick
3 cups powdered sugar
1/3 cup pure Maple syrup
1/2 teaspoon fine sea salt
in a bowl of the stand mixer fitted with the paddle attachment or using an electric hand mixer, beat cream cheese and butter together for about two minutes until light and fluffy.
Add powdered sugar and beat on low speed until well blended. Mix in the Maple syrup, then mix in the sea salt. For little extra texture and visual appeal, sprinkle 3/4 cup chopped toasted walnuts or pecans evenly over the top of the frosted cake and press gently into the frosting to set.
6Snappy butterscotch sauce:
1 1/2 cups packed light Brown sugar
1 cup heavy cream
1/4 cup unsalted butter, one half stick
1 teaspoon pure vanilla extract
1 teaspoon fine sea salt
mix the sugar, cream, butter, vanilla and salt in a medium pan. Stir over low heat until sugar is completely dissolved and the butter is completely melted.
Raise heat to medium and bring the mixture to a boil without stirring at all for about three minutes. Be sure to watch carefully to make sure it doesn't boil over. Let the mixture cool for 5 to 7 minutes or maybe longer, just make sure it's still pourable, then stir and serve. Or let cool completely and refrigerate in an airtight container for up to one day. Warm it gently over low heat before serving. Makes about 2 1/2 cups.
Note: for a sweet idea, drizzle the sauce on dessert plates and place cake or tart slices over it to serve at a dinner party.
If you love almond flavor replace the vanilla extract with the almond extract or you can pour the sauce over roasted pears or stone fruits for a simple elegant dessert.