Carrot Cakes with Maple Frosting Recipe

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These freezer-friendly carrot cakes are to die-to! To freeze, place frosted cakes in a single layer in a large, freezer-proof container. Seal, label and date. Freeze for up to two months. To serve, thaw at room temperature for 1 hour.

Ingredients

3 eggs

¾ cup vegetable oil

1 cup brown sugar, firmly packed

2 teaspoons vanilla essence

1 ½ cups plain flour

2 teaspoons ground cinnamon

1 teaspoon baking powder

½ teaspoon bicarbonate of soda

2 cups grated carrot (230g)

½ cup pecans, coarsely chopped

Extra ground cinnamon, to dust

MAPLE FROSTING

125g cream cheese, chopped, at room temperature

50g unsalted butter, chopped, at room temperature

1 ½ cups icing sugar mixture

1 tablespoon maple syrup

Method

Line a 12-hole muffin pan (1/3-cup capacity) with paper cases.
Beat eggs, oil, sugar and vanilla in a small bowl of an electric mixer on high speed for about 5 minutes, or until pale and creamy. Transfer to a large bowl.
Stir in combined sifted flour, cinnamon, baking powder and soda. Stir in carrot and pecans. Divide mixture evenly among paper cases (about 1/3 cup in each).
Cook in a moderately slow oven (160C) for about 30 minutes, or until golden and just firm in the centre, when lightly touched with fingertips. Remove. Stand in pan for 10 minutes. Transfer to a wire rack to cool completely.
To make frosting, beat cream cheese and butter in small bowl of an electric mixer until smooth and creamy. Gradually beat in sugar until combined. Beat in syrup until thick.
Spoon frosting on top of cakes. Dust with extra cinnamon.

Jane Ash

Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.