Preheat oven to 350 F. Spray or lightly oil two 9 inch round cake pans. Grate carrots using a food processor. measure out 4 cups and set aside. Place flour in a medium bowl. sprinkle with baking powder, baking soda, salt, cinnamon and nutmeg. Stir to blend.
Place butter in large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar, then beat on medium for about 3 minutes. Reduce speed to low and beat in eggs, then vanilla. It may look curdled. Then beating on low, gradually add about a third of flour mixture. Beat just until mixed, followed by the maple syrup. Beat in half the remaining flour followed by the milk, then end with the flour. Stir in carrots.
Divide batter between pans. Spread evenly to sides of pan. To remove air pockets, bang pans on counter 5 to 6 times. Bake until centres seem set when lightly tapped, from 35 to 40 minutes. Place on baking racks to cool. After about 15 minutes, turn cakes out of pans and cool completely on racks. It's best to make cakes a day ahead of icing and leave at room temperature overnight.
To make icing, place butter in a medium bowl. Beat with an electric mixer until creamy. Beating on low, gradually pour in about 1/4 cup maple syrup. Add vanilla. Then beating on low, add about 1/2 cup icing sugar about 1/4 cup at a time, until it reaches spreading consistency. Stop and scrape down beaters occasionally. If no firm enough to ice, refrigerate for a few minutes. To assemble, slice cakes in half horizontally. Place top of 1 cake, dome side down on a platter. Thinly spread with icing leaving a narrow border of cake around edge. Lay bottom of that cake, cut side down, on top. Thinly spread with icing leaving a border. Add the bottom half of the second cake, cut side down. Repeat spreading. Top with the final layer, cut side down. Smoothly spread icing over the sides of the cake, then the top. Best to refrigerate several hours or overnight before serving.
Originally Submitted
3/29/2012
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