Maple Carrot Cake with Maple Butter Icing

 

PREP TIME: 10 mins

TOTAL TIME: 65 mins

SERVING: 12-16

 

INGREDIENTS

 

4 cups grated carrots
2 1/2 cups all-purpose flour
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
1 cup butter (room temperature)
1 cup golden brown sugar
4 eggs
2 tsp vanilla
3/4 cup Fulton's Organic Maple Syrup
1/2 cup milk

 

Maple Butter Icing

1 1/2 cups butter (room temperature)
3/4 cup Fulton's Organic Maple Syrup
1 tsp vanilla

3 to 3 1/2 cups sifted icing sugar

 

INSTRUCTIONS

 

Preheat oven to 350F. Spray or lightly oil two 9-inch round cake pans.

 

In a large bowl combine all dry ingredients and stir to combine well.

 

In another bowl beat butter with an electric beater until creamy. Gradually beat in sugar, on medium for about 3 minutes. Reduce speed to low and beat in eggs, then vanilla and maple syrup. Slowly add portions of the dry ingredients followed by the milk until all is mixed together well. With a large spoon, stir in carrots.

 

Divide batter evenly into the two pans.

 

Bake in centre of oven for 35 to 40 minutes. Place on racks to cool for 15 minutes and then turn them upside down to remove cakes from pans.

 

Blend and beat all ingredients for the icing until smooth.

 

Ice the cake when it is completely cooled.