Posts tagged ‘cream cheese frosting’

June 26, 2012

Carrot Cake with Maple Cream Cheese Frosting | Gâteau aux carottes

I would be lying if I told you that this cake was low fat.  I would be a big liar.  Yes, I know that you must be saying to yourself “but if there are 3 cups of carrots inside, that’s 3 servings of vegetables per cake! ” Though I wouldn’t condone eating the whole cake just to get your daily 5, I would suggest that you take a walk on the wild side and make this not so low fat cake. And I have two very strong French arguments as to why.

A French grandma might tell you that carrots:

  1. make you likeable (les carottes rendent aimable!)
  2. make your butt pink and rosy! (les carottes donnent les fesses roses!)

I think that in this day and age, we could all stand to be a little more likeable (though I plead the fifth on the necessity of pink and rosy butts across the world.)  And since I prefer not to lie, I guess I should come out with the honest truth.  Not only will you be likeable and rosy butted, but you also seriously enjoy the smell wafting through your apartment as these little puppies bake and the familiar taste of all things fallish (poor seasonal timing for me, but alas…)  It doesn’t hurt to have a maple syrup cream cheese frosting to boot.  I must conclude by saying that if you ever find yourself missing the infamous Starbucks carrot cake, this guy will be the perfect home made antidote!

Carrot Cake with Maple Cream Cheese Frosting | Gâteau aux carottes

(Adapted from Smitten Kitchen)

This could either make a two-layer cake OR 2 loaves OR 24 cupcakes OR 48 mini cupcakes (depending on your mood.) What you’ll need:

  • 2 cups (260 g)  flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp ground ginger
  • 2 cups (400 g) sugar
  • 1 cup (230 ml) canola oil
  • 4 large eggs
  • 3 cups (270 g) grated peeled carrots
  • 1 cup (100 g) coarsely chopped walnuts (optional)

Maple Cream Cheese Frosting

  • 16 ounces (454 g) cream cheese softened (Philadelphia)
  • 1 stick (113 g) unsalted butter, room temperature
  • 2 cups (250g) powdered sugar
  • 1/4 cup (60 g) pure maple syrup

1)   Preheat oven to 180 c / 350 f.

2)   Make your cream cheese frosting by blending all of the ingredients with an electric mixer for about 5 minutes and then allowing the frosting to chill in the refrigerator.

3)   Whisk together dry ingredients (flour, baking soda, salt, cinnamon, nutmeg and ginger.)

4)   In a separate bowl, mix together sugar and oil, adding eggs one at a time.

5)   Incorporate dry ingredients into wet ingredients in several parts, mixing well.

6)   Add grated carrots, walnuts and raisins if you’re feeling extremely adventurous (or want to get another fruit/vegetable in your cake!)

7)   Divide your batter accordingly.  If you are making a two-layer cake, you must use two buttered and floured molds of approximately the same size (9-in cake pans will do.)

8)   Bake for approximately 20 minutes (mini cupcakes / cupcakes) or 45 minutes (loaves/cakes.)  You will know your cake is done once a toothpick comes out clean.  Let cakes cool on a wire rack and frost only once they are completely cooked.  Be wary not to have a “frost one, eat one” policy like I do, but taste them a little warm just the same.  Set frosted cakes in the refrigerator to set for 30 minutes.

9) Withhold all desires to dive head first in the remaining cream cheese frosting.

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