SGS says: This is the best carrot cake I've had in a long time. (CA says - clearly she hasn't had mine in a while......) It's SUPER moist, and I used this maple syrup stuff from Williams Sonoma, one of those froo-froo syrups, ya know those "infused with vanilla" kinda things. It turned out absolutely amazing, and I just skipped the ginger altoghether.
CA says: I removed the ginger from the recipe and posted the rest as SGS sent to me.
CARROT CAKE WITH MAPLE-CREAM CHEESE ICING
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups sugar
1 1/4 cups canola oil (CA says - I'd use butter instead of oil - I HATE baking with oil)
4 large eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with parchment paper. Butter and flour paper; tap out excess flour. Whisk flour, baking soda, salt and cinnamon in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs 1 at a time. Add flour mixture and stir until blended. Stir in carrots, walnuts and ginger. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off paper; cool cakes completely.
Icing
10 ounces cream cheese, room temperature
5 Tablespoons unsalted butter, room temperature
2 1/2 cups powdered sugar
1/4 cup pure maple syrup
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes. Place 1 cake layer on platter. Spread with 3/4 cup icing. Top with second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)
Thanks for sharing the recipe Suze!
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