Maple Carrot Cake Recipe

Cake
2 cups unbleached flour
2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1 tsp. salt
1 cup pure maple syrup(I use Grade B)
1 cup sugar
1/2 cup vegetable oil
4 large eggs
4+ cups of grated carrots
1/2 cup chopped crystallized ginger
3/4 Cup chopped pecans
1/2 cup shredded coconut(optional)



Sift dry ingredients into medium bowl.
In large bowl, whisk syrup, sugar and oil together. Then beat in eggs, one at a time. Grdually add dry ingredients, then carrots, ginger and pecans.

Spread batter in 2 greased and floured cake pans(8 or 9 inch) and bake at 350 on the center rack for 38-45 minutes. You know your cake is done when the top springs back when you touch it.


Let cakes cool in pans for ~10 minutes before removing cakes. Don't worry if a few bits of the ginger stick to your cake pan...they make for excellent snacking!

Frosting
2 to 3 cups of confectioner's sugar
1 8 ounce package of cream cheese, softened
4 TBS. softened butter
2 tsp. pure vanilla extract
1/4 cup of pure Maple Syrup, as needed

Using electric mixer, beat cream cheese and butter together until smooth, add sugar and vanilla and continue to beat, slowly adding maple syrup until desired consistency. I like it pretty soft, myself.

Frost your cake and enjoy!