Carrot Cake With Maple Frosting

A community recipe by erickarl78

Not tested or verified by Nigella.com

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Introduction

Much lighter than many carrot cakes. Rich and spicy with a creamy frosting.

Ingredients

Serves: 10

Metric Cups

For the Cake

200 grams self-raising flour
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 large eggs
250 grams sunflower oil
350 grams caster sugar
60 grams walnuts (chopped)
60 grams desiccated coconut
175 grams carrots (grated)
salt

For the Frosting and Decoration

225 grams cream cheese (at room temperature)
95 grams butter (soft)
50 grams icing sugar
1½ tablespoons maple syrup
40 grams rosewater (chopped and lightly toasted)

For the Cake

7 ounces self-rising flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 large eggs
8⅚ ounces vegetable oil
12⅜ ounces superfine sugar
2⅛ ounces walnuts (chopped)
2⅛ ounces unsweetened shredded coconut
6⅙ ounces carrots (grated)
salt

For the Frosting and Decoration

7⅞ ounces cream cheese (at room temperature)
3⅓ ounces butter (soft)
1¾ ounces confectioners' sugar
1½ tablespoons maple syrup
1⅖ ounces rosewater (chopped and lightly toasted)

Method

Carrot Cake With Maple Frosting is a community recipe submitted by erickarl78 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

You will need a 24cm loose bottomed tin, lined with baking parchment.

Preheat the oven to 170C, 325F, gas mark 3.

Sift together the flour, baking powder, bicarbonate of soda and spices. Separate 2 of the 3 eggs and lightly whisk together the 2 yolks with the 1 remaining whole egg.

Set the 2 whites aside. Using a mixer or an electric hand whisk, beat together the oil and sugar for about 1 minute. Continue to beat on a low speed, slowly adding the yolk and egg mix.

Add the walnuts, coconut and carrot and then the sifted dry ingredients, being careful not to over mix. Now transfer the mixture into another large bowl.

Thoroughly wash and dry the original bowl before adding the egg whites along with a pinch of salt.

Then whisk the egg whites on high speed until they form firm peaks.

Next, gently fold the egg whites into the carrot mixture in 2 additions. Again, be careful not to over mix; it is fine to have streaks of white remaining in the mixture. Pour the mixture into the prepared tin and bake for 1-1 1/2 hours, or until a skewer comes out clean when inserted into the centre.

If the cake starts going dark before the middle is cooked, cover the top of it with kitchen foil. Let the cake cool completely, then remove from the tin.

For the frosting, beat the cream cheese with an electric hand whisk until light and smooth. Then remove it to another bowl. Beat the butter, icing sugar and maple syrup together with an electric hand whisk until light and airy. Fold together the cheese and the butter mixture.

Finally, spread the frosting on top of the cake and sprinkle with the chopped, toasted walnuts.