youtube pinterest twitter facebook instagram vimeo Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Carrot Cake With Maple Frosting

A community recipe by

Not tested or verified by Nigella.com

Print me

Introduction

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

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-raising 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 desiccated 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.
  • 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, baking 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, confectioners' 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.
  • Tell us what you think