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Carrot Cake with Maple Cream Cheese Frosting http://rasamalaysia.com/carrot-cake-recipe/
August 24th, 2011 49 Comments

Carrot Cake with Maple Cream Cheese Frosting

Carrot Cake

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Carrot Cake Recipe

Yields 24 cupcakes/one 9-inch two-layer cake/one 8-inch three-layer cake
Adapted from Smitten Kitchen

Ingredients:

2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
1 cup granulated/castor sugar
1 cup packed light brown sugar
1 cup canola oil
1 8-ounce can pineapple slices
1 teaspoon vanilla extract
4 large eggs, room temperature
3 cups/650 grams grated peeled carrots (from about 5-6 large carrots)
2 inches fresh old ginger, finely grated
1 cups walnuts (optional)
1/2 cup raisins (optional)

Method:

Preheat oven to 350°F/180°C/gas mark 4.

For cupcakes: Line 24 cupcake molds (2 12-standard muffin tins) with liners, or butter and flour them.
For layered cakes: Butter two 9-inch-diameter or three 8-inch-diameter cake pans. Line bottom of pans with parchment, butter and flour paper; tap out excess flour.

If using walnuts, lightly roast them on a baking tray or a frying pan, about 4-5 minutes. Leave to cool before processing them finely.

Meanwhile, whisk flour, baking soda, salt, cinnamon, nutmeg and ground ginger in medium bowl to blend. Set aside. Place the pineapple slices in a blender and add some of the juices from the can. Discard excess liquid. Puree until smooth and set aside.

In a separate large bowl, whisk sugars, pineapple puree and oil until well blended. Whisk in eggs, one at a time. Add in the flour mixture and stir until blended. Stir in the vanilla, carrots and fresh ginger. Add in the walnuts and raisins, if using them.

For cupcakes: Divide batter among cupcake molds, filling 3/4 of each. Bake cupcakes 14 to 18 minutes, or until a tester inserted into the center of one comes out clean. Let cool in pans for about 5 minutes. Transfer cakes to a cooling rack. Let cool completely before icing them.

For layered cakes: Divide the batter equally between the prepared pans, and bake the layers for about 30 minutes each for 8-inch cakes or about 40 minutes each for 9-inch cakes; or until a tester inserted into center comes out clean. Cool cakes in pans for about 15 minutes. Turn out onto cooling racks. Peel off parchment; cool cakes completely before icing.

Maple Cream Cheese Frosting

Yields about 2 cups, sufficient for any of the combination of this cake recipe

Ingredients:

2 (8-ounce/226-gram) packages cream cheese, softened at room temperature
1 stick/4 ounces/113 grams unsalted butter, room temperature
2 cups/230 grams confectioners’/icing sugar, sifted
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 cup pure maple syrup

Method:

In a stand mixer with the paddle attachment, beat all the ingredients on medium speed until fluffy. Chill the frosting for about 20 to 30 minutes or until it has set up enough to spread smoothly and hold its shape.

For cupcakes: Place the maple cream cheese frosting into a piping bag fitted with your tip of choice and pipe onto cooled cupcakes accordingly.

For layered cakes: To assemble a layered cake, with an offset spatula, frost the top of one cake and place the other cake on top. Repeat for a three-layered cake. Frost the sides and top with a thin layer of frosting, chill the cake for about 30-45 minutes. Frost the cake completely to cover and decorate with swirls on the top. Chill cake for at least 30 minutes or till frosting is set. Bring to room temperature before serving.

Cook’s Notes:

For a soft batter and a cake with a melt-in-your-mouth crumb, like Deb I grated the carrots by hand with a box cheese grater and like her, I will not lie to you – it takes some elbow grease to get the required 3 cups. You can use the food processor but you will get thicker pieces – take care not to over do it or you will end up with carrot pulp swimming in carrot water. Like most cakes without butter and using oil instead, this is a very moist one so I chilled the cooled layers in the freezer prior to frosting.

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49 comments... read them below or add one

  1. WhyteVee Aml via Facebook says:

    carrot cake’s my fav~!

  2. Aishah Abdullah via Facebook says:

    Awe I’m gonna try this recipe.

  3. Kushi says:

    Instead of pineapple slices pureed, I use well-drained canned crushed pineapple. The pineapple canned in pineapple juice. I think if you used canned pineapple in syrup, it loses the pineapple taste too much.

  4. pickyin says:

    Kushi: Exactly. I used pineapple canned in its own juices, not the kind in syrup.

  5. Katarina says:

    I love carrot cake! This looks great!

  6. Fern says:

    looks yum! can’t wait to try it!

  7. l c tan says:

    Did you use white carrot or orange carrots.

  8. wowwwww, i mean this is a show stopper if ever i saw one! Carrot cake is one of my all time favourites, this is a lovely recipe and your photos are PERFECT!

  9. tara says:

    what a stunner. and i totally agree on preferring a smoother cake.

  10. I absoulutely love carrot cake with cream chees frosting but the idea of adding a maple cream cheese frosting sounds delicious!

  11. Your photos are lovely! I love a good carrot cake and really like the idea of using maple in the frosting!

  12. absolutely LOVE carrot cake and the photos look amazing! (: Now I’m craving for some and I just woke up! haha

  13. Thank you for all your kind comments. I think Deb’s idea to incorporate maple syrup into the cream cheese frosting was nothing short of genius.

  14. Indu says:

    Looks perfect. Just curious, did you eat the whole thing?

  15. Ah, I remember this one from your Twitter pictures! This looks fabulous and the frosting is impeccable!

  16. Cristina says:

    Wow! I love carrot cake, but I don’t think I’ve ever seen one quite so beautiful. Just deliciously gorgeous! ;)

  17. MyM says:

    Tried this today, unfortunately didnt turn out too well. The cake was far too dense/wet and thats after cooking it for an extra 40mins! so not sure what went wrong, should the carrots be squeezed to remove excess liquid?
    Flavour was great though

    • MyM: An extra 40 mins? Did you bake all the batter in one tin? The carrots should be just grated. Did you use all the liquid from the canned pineapple? The prepared pineapple puree should come to no more than 1/4 cup.

      • MyM says:

        I used 3×8″ tins, had slightly more than 1/4 cup of puree but didnt use any juice, was going to check the cake earlier to make sure it hadn’t dried out by not using the juice. Nevermind, maybe I was just unlucky, it happens.

        • There are some people on Smitten Kitchen who found the cake too wet/oily/heavy for their liking. Some reduced the vegetable oil by up to 1/2 cup and found the cake still pretty good.

          Regarding the longer baking time, if this happened before to your other cakes, I reckon checking with an oven thermometer might help to see if the temperature is right. Hope this helps!

    • Petra says:

      I just wanted to ask, if anyone ever tried this cake. Because I’ve tried it an it was horrible and ended up in garbage. I had the same problem as you!

  18. Julia says:

    whoaa the cakes is awesome!!!
    what’s the decoration on top? caramel? It looks fabulous~

  19. Luke says:

    How to make the sugar decorations?

  20. Julia: Thank you! Yes, it was some toffee hazelnuts which was a little too dark.

    Luke: To make the toffee hazelnuts:

    Roast some hazelnuts or macadamia – I used the oven, you can also do it with a frying pan. Let cool to room temperature. Poke the base of each nut with a toothpick.

    Melt some sugar in a heavy-based saucepan – I used castor sugar. Without stirring over medium low to medium heat, move the pan around from time to time to even out the caramel. Once a nice golden brown color is achieved, remove from heat and let cool till the caramel thickens enough to coat the nuts. (Don’t let the color be as dark as mine, I overdid it.)

    Dip the prepared nuts into the caramel to coat evenly. Lift upwards 90 degrees to drip and create the ‘spike’. Cut of the cooled sugar strand with a pair of kitchen scissors and leave to rest on a plate/tray lined with parchment paper. Once caramel is fully set, remove the toothpick and set the nuts upright.

  21. Aimti says:

    This is gorgeous! Really love your blog that you would invite guest to do a write up on some specialties. :) more baking recipes? ;)

  22. SparklingRachel says:

    I love carrot cake! OMG… I love the photos, too! I wish I can make something like that…

  23. Tini says:

    The cake looks so pretty and delicious. I am going to make this cake for my husband 40th birthday! Could I ask you where do you get the cake stand?

    Thanks in advance!

    Tini

  24. tguerrero says:

    Hi! I wanted to make this as a 2 layer 9″ cake, but slice the layers in half to make 4 thin layers. Will I need to double the maple frosting recipe for 4 thin layers? Or is the quantity of frosting in a single recipe enough? If you could please give me some advice on this ASAP. Many thanks!

  25. Nina says:

    What a gorgeous looking cake..loved it. First time to your blog…you have a great site:) Following you:)

  26. Carolyn says:

    This turned out to be the best carrot cake I’ve ever had!

  27. JulieD says:

    This cake is absolutely beautiful, Bee! I need this in my life…I am one of those who loves carrot cake without raisins…alright making this soon! :)

  28. Jessica says:

    This cake looks beautiful!! What is on the top for decorations? Did you make that too? If so could you tell me how you did it? Thank you!!

  29. Kmotc says:

    1. I made your carrot cake recipe last night and it was amazing.
    2. For a shortcut, just use a rectangular 13″ pan (saves cutting the round layer cakes and icing them) you also don’t have to freeze the cake before icing it.
    3. DELICIOUS! The most amazing carrot cake ever.
    4. I think hand grating the carrots was key to the moist amazing in the mouth feel of this recipe–so take the time-shave them end on–instead of side-ways–that way you don’t scrape your fingers.
    5. I did not have the fresh ginger, only the dry, but it still worked.
    6. I used fresh pineapple –pureed in the mixer attachment of my handmixer.
    7. The icing is very rich, if you have sugar issues you might want to give that a miss, because the carrot cake without tastes like a delicious sweet carrot bread-cake and could easily work on its own-and could save you some time–though then it would not be the traditional carrot cake.
    8. Somebody please tell me what those amazing looking decorations are on the first page for this recipe–the nuts are pistachio, but what are those dripped looking globes sticking up–that’s so decorative and I want to do a fancy one like that some day.

    excellent recipe
    You rock!
    best,
    Karen

    • Jessica and Kmotc:

      To make the toffee hazelnuts:
      Roast some hazelnuts or macadamia – I used the oven, you can also do it with a frying pan. Let cool to room temperature. Poke the base of each nut with a toothpick.
      Melt some sugar in a heavy-based saucepan – I used castor sugar. Without stirring over medium low to medium heat, move the pan around from time to time to even out the caramel. Once a nice golden brown color is achieved, remove from heat and let cool till the caramel thickens enough to coat the nuts. (Don’t let the color be as dark as mine, I overdid it.)
      Dip the prepared nuts into the caramel to coat evenly. Lift upwards 90 degrees to drip and create the ‘spike’. Cut of the cooled sugar strand with a pair of kitchen scissors and leave to rest on a plate/tray lined with parchment paper. Once caramel is fully set, remove the toothpick and set the nuts upright.

  30. sue says:

    My daughter & I made this recipe this evening for her 7th grade social studies class. They need to make an asian cuisine…. so I googled & your website came up. This is fabulous carrot cake! We made about 50 mini cupcakes with one recipe… awesome & amazing! I can’t wait to try more of your recipes! Thank you!

  31. Do says:

    it looks amazing. I want to make it really bad. But I am allergic to fruits.. is there something i can replace the pineapple with, or can i leave it out of the cake? It looks beautiful!

  32. Paola says:

    I’ll try it very soon and I’ll tell you if this cake meets the italian taste.

  33. Michelle says:

    Can’t wait to bake this beautiful cake! How many days in advance (without frosting) could I bake this? Or does it freeze well?
    Thanks!

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