Maple Pecan Carrot Cake with Cream Cheese Icing
Three layers of fluffy carrot cake with hints of spice filled with sweet and tangy cream cheese icing and nutty chopped pecans.
Equipment
- 9 in circular baking pans
- icing spatula
- pie server
- Cheese Grater
Ingredients
For the cake batter
- 1 stick butter softened
- 2 cups light brown sugar packed tightly
- 1 ½ cups carrots shredded
- ½ cup maple syrup
- 3 eggs
- 3 cups flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ cup whole milk
For the icing
- 16 oz cream cheese softened
- 2 sticks butter softened
- 3 cup confectioners sugar
Instructions
For the cake batter
- Preheat the oven to 350 degrees and line the baking dishes with parchment paper or spray with cooking spray.
- Shred carrots using a cheese grater.
- In the KitchenAid mixer or in a mixing bowl, add in the brown sugar and softened butter. Cream together until completely combined.
- Add in the shredded carrots and mix in until combined.
- Add in the eggs one at a time while the mixer mixes on low.
- In a separate bowl, mix together the flour, baking powder, baking soda, salt, ginger, nutmeg, and cinnamon.
- Put the mixer on low and add in the dry ingredients slowly until all of it is mixed in.
- While mixing on low, add in the milk.
- Once completely combined, pour the cake batter evenly into each cake pan. If you only have two cake pans, save one third of the batter to add in after the other two have finished.
- Bake the cakes for 26-28 minutes or until you can stick a toothpick in the center and have it come out dry.
For the icing
- While the cakes are baking, add softened cream cheese and butter to the KitchenAid with the icing attachment. Mix until well combined.
- Add in the confectioners sugar ½ cup at a time, mixing slowly after each addition.
- Once the sugar is folded in well and the icing creates a thick, icing texture you can remove from the mixer.
- Once the cakes are done, remove and cool until they are room temperature.
Putting the cake together
- On the turntable, add a little bit of icing in the middle to help the cake stick to the turn table.
- Place the first layer of cake in the center of the turntable.
- Layer enough icing on top of the first layer so that all of the top of the cake is covered.
- Add the second layer on top of the first and repeat the process.
- Once all of the layers are added, top the cake with the remainder of icing.
- Leaving the bulk of the icing on top, use the icing spatula to spread the icing evenly and to add a thin layer of icing along the sides. Run the edge of the icing spatula around the edge of the cake to get a semi-naked rustic look.
- Top the cake with chopped pecans and serve.
Notes
Save in a covered cake stand for up to five days or in the fridge for up to one week.
Nutrition
Serving: 1sliceCalories: 424kcalCarbohydrates: 77gProtein: 6gFat: 11gSaturated Fat: 6gTrans Fat: 1gCholesterol: 63mgSodium: 289mgPotassium: 185mgFiber: 1gSugar: 57gVitamin A: 2443IUVitamin C: 1mgCalcium: 113mgIron: 2mg
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