Description
A delightful treat that combines the sweetness of carrots with the rich flavor of maple syrup and crunchy pecans, perfect for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 cup granulated sugar
- 1 cup chopped pecans
- 4 large eggs
- 1/2 cup maple syrup
- 2 cups shredded carrots (about 4 medium carrots)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup vegetable oil (or melted coconut oil)
For the Cream Cheese Frosting:
-
225 g (8 oz) cream cheese, softened
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115 g (1/2 cup) unsalted butter, softened
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240 g (2 cups) powdered sugar
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1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, beat the eggs, then add the brown sugar, granulated sugar, vegetable oil, and maple syrup. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently. Fold in the shredded carrots and chopped pecans until evenly distributed. Pour the batter into the prepared pans.
- Bake 30–35 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
- Beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth and fluffy.
- Place one cake layer on a serving plate. Spread a thick layer of frosting on top. Place the second cake layer on top and cover the entire cake with the remaining frosting. Smooth edges and top for a professional look.
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Optionally, garnish with chopped pecans or a light drizzle of maple syrup. Slice and enjoy this rich, festive carrot cake!
Notes
- For a gluten-free version, use a gluten-free flour blend.
- Replace granulated sugar with coconut sugar for a healthier option.
- For a vegan alternative, substitute eggs with flax eggs and use a plant-based oil.
- Consider adding crushed pineapple or raisins for added flavor.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
Keywords: Maple Pecan Carrot Cake, Carrot Cake Recipe, Dessert Recipe