Maple Carrot Cake Recipe

Maple Carrot Cake Recipe

There is a lot of concern around processed sugar, with many people choosing healthier natural alternatives like maple syrup to sweeten treats.

Maple syrup is packed with vitamins, minerals and antioxidants. Pure maple syrup contains fewer calories gram for gram than corn syrup or honey and creates beautifully moist cakes.

This carrot cake recipe is delicious, light and easy to make.

Ingredients

• 200g Pure Maple Syrup, Amber Rich
• 150ml vegetable oil
• 3 eggs, beaten
• 3 carrots, grated
• 100g sultanas
• Grated zest of 1 orange, reserve some for decorating
• 175g self-raising flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg

Frosting and toppings

• 20g unsalted butter, softened
• 115g cream cheese, room temperature
• 25g Pure Maple Syrup, Amber Rich
• Handful of coconut flakes

Instructions

1. Preheat the oven to 180C, or 160C for a fan oven. Grease and line a 20cm round cake tin.
2. Whisk together the maple syrup, eggs and oil.
3. Mix in the grated carrots, sultanas and orange zest.
4. In a separate bowl combine the self-raising flour, bicarbonate of soda, cinnamon and nutmeg.
5. Gradually fold the dry ingredients into the wet mixture until fully combined.
6. Pour the mixture into the prepared tin and bake for 40 to 45 minutes, until the centre feels firm and springy. Cool for 5 minutes before removing from the tin.
7. To make the frosting, beat the butter, add the cream cheese and gradually mix in the maple syrup until smooth. Refrigerate until needed. Toast the coconut flakes in the oven for about 3 minutes.
8. Once the cake has cooled completely, spread the frosting over the top and decorate with toasted coconut and reserved orange zest.