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Stephanie Abrams' Carrot Cake with Maple Cream Cheese Frosting

Stephanie Abrams
Servings: 10 to 12
30 to 60 min

Have something sweet after dinner!

  • Ingredients
  • step-by-step directions
Stephanie Abrams' Carrot Cake with Maple Cream Cheese Frosting
  • For the Cake:
  • 1 cup All Purpose Flour
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Cloves
  • 1/2 teaspoon Ground Ginger
  • 1 cup Sugar
  • 1/2 cup Canola Oil
  • 2 Large Eggs
  • 1 1/2 Grated (Peeled Carrots)
  • 1/2 cup Rasins
  • 1/2 cup Pineapple and Juice
For the Maple Cream Cheese Frosting:
  • 2 8- ounce Packages Cream Cheese (softened)
  • 1 Stick Unsalted Butter
  • 2 cups Confectioners Sugar
  • 1/4 cup Pure Maple Syrup
  • For the Cake: Preheat oven to 350F.
  • Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in a medium bowl to blend. 
  • Whisk sugar and oil in large bowl until well blended.  Whisk in eggs 1 at a time. 
  • Add flour mixture and stir until blended.  Stir in carrots, raisins and pineapple. 
  • Line bottom of a 9 inch pan with waxed paper.  Butter and flour the paper.  Put mixture into pan. 
  • Bake cake 30-40 min.  Let cool for 5 minutes and transfer to a cooling rack.  Let cool completely before icing. 
  • For the Maple Cream Cheese Frosting: While the cake cools beat all the frosting ingredients in a stand mixer on medium until fluffy. Chill the frosting for 10-20 minutes until it has set to spread smoothly.
Similar categories: Desserts Courses & Meals


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