Carrot Cake with Maple-Cream Cheese Icing
Watching your figure? This vegetarian recipe has 592 calories, 8g of protein, and 26g of fat per serving. This recipe serves 12. This recipe covers 14% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 45 minutes. Head to the store and pick up walnut halves, eggs, ground cinnamon, and a few other things to make it today. Easter will be even more special with this recipe.
Preheat oven to 350°F. Butter two 9-inch-diameter cake pans. Line bottom of pans with waxed paper. Butter and flour paper; tap out excess flour.
Whisk flour, baking soda, salt and cinnamon in 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, walnuts and ginger. Divide batter between prepared pans.
Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans 15 minutes. Turn out onto racks. Peel off waxed paper; cool cakes completely.
Using electric mixer, beat cream cheese and butter in large bowl until light and fluffy.
Add powdered sugar and beat at low speed until well blended. Beat in maple syrup. Chill until just firm enough to spread, 30 minutes.
Place 1 cake layer on platter.
Spread with 3/4 cup icing. Top with second layer.
Spread remaining icing over entire cake. Arrange walnut halves around top edge. (Can be made 1 day ahead. Cover with cake dome; chill.
Let stand at room temperature 30 minutes before serving.)