Carrot Cake with Maple Cream Cheese Icing

Prep time: 10min
Total time: 115min
Serves: 24
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
1 ⅓ cups
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):
6 g
saturated fat
3.5 g
27 g
18 g
3 g
40 mg
1 g
240 mg


  1. 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.

  2. 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.

  3. 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.

  4. 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.