SAM_1299

Carrot Cake:

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon table salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups granulated sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
1 cups coarsely chopped walnuts (optional) – Molly used pecans.
1/2 cup raisins (optional)

Preheat oven to 350°F.

Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger 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 raisins, if using them.

Butter two 9-inch-diameter cake pans instead of cupcake molds. Line bottom of pans with waxed parchment paper. Butter and flour paper; tap out excess flour. Divide the batter between the prepared pans, and bake the layers for about 40 minutes each, or until a tester inserted into center comes out clean. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off paper; cool cakes completely.

Maple Cream Cheese Frosting:

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

In a stand mixer beat all the ingredients on medium until fluffy. Chill the frosting for 10 to 20 minutes, until it has set up enough to spread smoothly.

To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. Frost the sides and top, swirling decoratively. Refrigerate the cake for 30 minutes to set up frosting.

Molly was disappointed with the consistency of the frosting, and how the finished cake looked.  That’s why she took only a picture of a piece already cut.  She kept saying she should have made cupcakes and piped the frosting.

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