A Sweet Alternative – Carrot Cake

Posted by casey on November 27, 2009 in In The Kitchen, Sweet Treats |

Are you tired of pie yet in need of a delicious dessert to accompany all of those leftovers?  Let me suggest, my delicious carrot cake!  The twist is the icing…


Carrot Cake

Preheat the oven to 350 Degrees



1 pound of carrots, peeled

1 ½ cups flour

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

2 teaspoons cinnamon

4 eggs

2 teaspoons vanilla

1 cup dark brown sugar, firmly packed

½ cup sugar

1 ¼ cups oil

1 cup walnuts finely chopped

½ cup raisins (optional)



6 Tablespoons unsalted butter (at room temp)

3 cups powdered sugar

¼ cup maple syrup



Grease, flour and line the bottom of two round cake pans with wax paper.

Grate the carrots on a fine shredder.

Sift the flour, baking powder, baking soda, salt and cinnamon in a bowl.

Beat the eggs until blended. Add the sugars, vanilla and oil and mix.

Begin to add the dry ingredients by folding them in well in three batches

Add the carrots, walnuts and raisins.  Fold into the batter.

Pour the batter into the two round cake pans.

Bake for 40-45 minutes or until a toothpick comes out clean.

Let the cake stand in the pan for 10 minutes, then take the layers out of the pans and place on a wire rack to cool completely.


Frosting: Whip the butter and gradually add in the powdered sugar.  When those are combined pour in the syrup.  Add in more syrup and/or powdered sugar to your taste.  If it is too thick you can add a splash of half and half!

Make sure the cake is COMPLETELY cooled before frosting and piecing the layers together.

Bake at 350 Degrees for 40 – 45 Minutes

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