Carrot Cake with Maple Cream Cheese Icing

Prep time: 10min

Total time: 115min

Serves: 24

Ingredients
Nutritional Information

2 cups

all-purpose flour

500 mL

2 tsp

each baking powder and ground cinnamon

10 mL

1 tsp

each baking soda and salt

5 mL

¼ tsp

each ground nutmeg and ground ginger

1 mL

eggs

1 ⅓ cups

sugar

325 mL

¾ cup

canola oil

175 mL

2 tbsp

maple syrup

30 mL

1 tsp

each finely grated orange zest and vanilla extract

5 mL

2 ¼ cups

packed coarsely grated carrot (about 4 carrots)

550 mL

1 cup

drained, canned crushed pineapple

250 mL

Maple Cream Cheese Icing:

8 oz

plain brick-style cream cheese, softened

250 g

¼ cup

unsalted butter, softened

60 mL

¼ cup

each icing sugar and maple syrup

60 mL

Per serving (1/24 of the recipe):

calories

170

fat

6 g

saturated fat

3.5 g

carbs

27 g

sugar

18 g

protein

3 g

cholestrol

40 mg

fibre

1 g

sodium

240 mg

Directions

Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside. In separate bowl, use hand-mixer to beat eggs with sugar, oil, maple syrup, orange zest and vanilla until blended.
Stir wet ingredients into dry ingredients just until moistened. Fold in carrots and pineapple. Scrape into greased and floured or parchment paper-lined 9 x 13-in. (3-L) baking pan. Smooth top of batter.
Bake 35 to 40 min., or until a cake tester comes out clean when inserted into centre. Cool cake completely in baking pan set on wire rack.
Meanwhile, beat cream cheese with hand mixer until light and fluffy. Beat in butter until blended. Beat in icing sugar and maple syrup just until smooth. Spread icing on cooled cake. Refrigerate at least 1 hr. before serving.