It’s middle of March, and we enjoyed a beautiful Christmas-like morning yesterday. It started with heavy snow outside, as we were waking up. Then I baked this carrot cake, and our apartment was filled with the cinnamon smell which brought memories of pre-Christmas baking. So naturally, we put the Christmas music on to complete the atmosphere. I guess our neighbors must consider us crazy and I don’t blame them 😉

Carrot Cake with Maple Cream Cheese Frosting

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 180 grams (1 cup) brown cane sugar
  • 3 medium eggs
  • 150 grams (about 4 small) finely grated carrots
  • 80 ml (1/3 cup) vegetable oil
  • 210 grams (1 1/2 cup) flour (I used equal parts of all-purpose, whole grain, and oat flour)
  • 2 teaspoon baking powder
  • 2 teaspoon ground cinnamon + more for serving
  • 1/4 teaspoon salt
  • 200 grams Philadelphia cream cheese
  • 4-5 tablespoons maple syrup
  1. Instructions
  2. Mix all dry ingredients – flour, cinnamon, baking powder, salt, in a bowl. Set aside.
  3. In a large bowl beat the eggs with sugar until fluffy and light in color.
  4. Add oil and grated carrots to the eggs and stir until spread evenly.
  5. Add dry ingredients to the wet and mix until well incorporated.
  6. Pour the batter into a baking sheet lined with parchment paper. (I used 18 x 24 cm baking sheet.)
  7. Bake the cake at 180 degrees Celsius for 40-50 minutes.
  8. In a bowl mix the Philadelphia cream cheese with maple syrup.
  9. Let the cake cool completely before spreading the frosting on top.
  10. Sprinkle with cinnamon before serving.