Maple Syrup Carrot Cake
There’s a lot of concern around processed sugar at the moment, with many advocating the use of healthier natural alternatives like maple syrup to sweeten your treats. Packed full of vitamins, minerals and anti-oxidants, Pure Maple contains less calories gram for gram than corn syrup or honey and makes the most moorishly moist cakes!
This carrot cake recipe is delicious, light and easy…
175ml Grade A Dark Robust Pure Maple Syrup
175ml vegetable oil
3 eggs (lightly beaten)
165g or approx. 3 medium carrots (grated)
Grated zest of 1 orange
175g self-raising flour
1tsp bicarbonate of soda
1tsp ground cinnamon
1/2 tsp grated nutmeg
200g cream cheese
25g softened butter
25 ml Grade A Dark Robust Pure Maple Syrup
- Preheat your oven to 180 C/ gas 4/ fan 160 C. Grease and line a 20 cm round cake tin with greaseproof paper.
- For the cake, whisk together the maple syrup, eggs and oil.
- Lightly mix in the grated carrots, sultanas and orange zest.
- In a separate bowl weigh the self-raising flour and add in the rest of the dry ingredients.
- Gradually sift the dry ingredients into the wet cake mixture and use a spatula to fold in the flour, bicarbonate and spices until the cake mixture well combined – it will be quite runny.
- Pour the cake mixture into you prepared tin and place in a preheated oven for 40 – 45 minutes. When done, the centre should feel firm and springy to the touch. Cool on a wire rack for 5 minutes before removing your carrot cake from the tin.
- For the frosting, beat the softened butter, add the cream cheese and gradually pour in the maple syrup. Spoon the frosting into a piping bag with a small round nozzle and refrigerate until needed.
- When the cake has cooled completely you can decorate it with the frosting.
If you give this recipe a go, send us a picture of your creation on twitter @RealMapleSyrup.