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Carrot Cake With Maple-Cream Cheese Icing
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Cuisine: Dessert
Southern Recipe Restoration Project
The cook: Nanette Littlestone, an editor and writer who lives in Johns Creek.
The recipe: Although Littlestone, a passionate baker, is all about the chocolate, her husband is not. “If I made a chocolate cake, he’d eat it for sure, but that’s not his first choice,” she said. “Carrot cake, on the other hand, that’s his absolute favorite.” She found the recipe, from Bon Appétit magazine, online a few years ago.
What makes it zing: Fresh ginger is what makes this recipe special, Littlestone said. “The special ingredient adds an extra zing that will leave you wanting more — much more.”
Tip: If you don’t have time to chill the icing before frosting the cake, Littlestone recommends reducing the maple syrup by half. -- Deborah Geering, for the Journal-Constitution
Ginger and maple make this moist cake from Bon Appétit extra special.
Hands on time: 30 minutes Total time: 2 hours Serves: 12
Ingredients:
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FOR THE CAKE:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
2 cups granulated sugar
1 1/4 cups canola oil
4 eggs
3 cups grated peeled carrots
1 1/4 cups coarsely chopped walnuts
2 tablespoons minced, peeled ginger
FOR THE ICING:
10 ounces cream cheese at room temperature
5 tablespoons unsalted butter at room temperature
2 1/2 cups confectioners’ sugar
1/4 cup pure maple syrup
12 walnut halves (for garnish)
Instructions:
To prepare the cake:
Preheat oven to 350 degrees. Butter two 9-inch cake pans. Line the bottom of the pans with parchment paper. Butter and flour the paper; tap out excess flour. In a medium bowl, whisk the flour, baking soda, salt and cinnamon to blend. Whisk sugar and oil in a large bowl until well-blended. Whisk in the eggs one at a time. mixing well after each addition. Add the flour mixture and stir until blended. Stir in the carrots, walnuts and ginger. Divide the batter between prepared pans.
Bake until a tester inserted into center comes out clean, about 35 to 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off the parchment paper; cool cakes completely.
To prepare the icing:
Using an electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add confectioners’ sugar and beat at low speed until well-blended. Beat in the maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on a platter. Spread with 3/4 cup icing. Top with the second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made one day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)
-- Adapted from Bon Appétit magazine
Preheat oven to 350 degrees. Butter two 9-inch cake pans. Line the bottom of the pans with parchment paper. Butter and flour the paper; tap out excess flour. In a medium bowl, whisk the flour, baking soda, salt and cinnamon to blend. Whisk sugar and oil in a large bowl until well-blended. Whisk in the eggs one at a time. mixing well after each addition. Add the flour mixture and stir until blended. Stir in the carrots, walnuts and ginger. Divide the batter between prepared pans.
Bake until a tester inserted into center comes out clean, about 35 to 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off the parchment paper; cool cakes completely.
To prepare the icing:
Using an electric mixer, beat cream cheese and butter in large bowl until light and fluffy. Add confectioners’ sugar and beat at low speed until well-blended. Beat in the maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on a platter. Spread with 3/4 cup icing. Top with the second layer. Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made one day ahead. Cover with cake dome; chill. Let stand at room temperature 30 minutes before serving.)
-- Adapted from Bon Appétit magazine
Notes:
The total time includes baking and cooling time.
Nutrition:
Per serving: 763 calories (percent of calories from fat, 52), 10 grams protein, 84 grams carbohydrates, 2 grams fiber, 45 grams fat (11 grams saturated), 110 milligrams cholesterol, 365 milligrams sodium.
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