I love a good carrot cake and I think this one may be my favourite one to date! Easter is this weekend and what better time to celebrate and make this cake for your celebrations. It’s the perfect way to finish off the meal; whether you are hosting a brunch or dinner, your guests will be sure to love this delicately sweet treat at the end of the meal. We added touches of maple syrup into the cake and frosting to update a classic recipe. Adorning the top with large flaked coconut and beautiful florals elevated it in just the right way.
French Maple Carrot Cake
Prep Time: 30 minutes
Bake Time: 55-60 minutes
4 large eggs at room temperature
1 ⅓ cups of coconut oil (melted and cooled)
1 ¼ cups granulated sugar
1 cup brown sugar
¼ cup maple syrup
2 tbsp vanilla extract
1 tbsp of lemon or orange zest
3 ½ cups grated carrots
1 apple grated
1 cup unsweetened grated coconut
2 ½ cups all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
2 tsp cinnamon
¼ tsp cardamom (optional)
¼ tsp pumpkin pie spice
450 grams cream cheese, softened
1 cup unsalted butter at room temperature
¼ cup maple syrup
7-8 cups icing sugar
Large Flaked Coconut
1.Preheat the oven to 350 F.
2. Grease and line two 9 inch round cake pans and place on a baking tray.
3. In a large bowl, whisk together the eggs, coconut oil, sugars, maple syrup, vanilla and zest until well combined.
4. Add in the grated carrots, grated apple and coconut. Combine using a spatula.
5. Sift together the flour, baking powder, baking soda, salt, and spices.
6. Add the dry ingredients into the carrot mixture and mix with a spatula or spoon until just combined
7. Divide the cake mixture evenly between the two prepared pans.
8. Place the cakes in the oven and bake for 50-60 minutes until a cake tester comes out clean.
9. Let the cakes cool completely before icing.
1. In a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese until softened.
2. Add in the maple syrup and powdered sugar, mix on low speed until the icing sugar is combined.
3. Turn up the mixer to medium high speed and cream for 4-5 minutes until light and fluffy.
(I like to put my icing in a piping bag fitted with a round tip. I find it easier to make an even layer of icing).
1. Place the bottom layer of the cake on a cake stand or cake plate that you will use to serve on.
2. Brush on a generous layer of maple syrup onto the cake.
3. Using the prepared icing pipe on an even layer of icing.
4. Place the next layer on top, repeat with the maple syrup and icing
5. To finish off, I like to use an offset spatula on the top layer of icing to swirl and give it a more organic look. Adorn the top with large flaked coconut and florals if desired.
*The cake will keep for 2-3 days covered at room temperature. Alternatively, you can freeze the cake layers unfrosted for 2-3 months