How to Make Carrot Cake & Cream Cheese Frosting | Hilah Cooking

Name: How to Make Carrot Cake & Cream Cheese Frosting | Hilah Cooking
Total time: 90 min
Ingredients: 2 cups Carrot, grated; 3 ¼ cups Sugar; ½ cups Vegetable oil; 3 Egg; 2 ½ tsp Vanilla; 2 cups Flour; 1 ½ tsp Baking soda; ½ tsp Baking powder; 1 ½ tsp Cinnamon; 1 ½ tsp Clove; ½ tsp Salt; 8 oz Cream cheese; ¼ cups Butter; 1 tbsp Maple syrup; 1 tbsp Orange; 2 tbsp Orange juice

By Hilah Cooking · 90 min

Ingredients

Carrot · grated2 cups
Sugar3 ¼ cups
Vegetable oil½ cups
Egg3
Vanilla2 ½ tsp
Flour2 cups
Baking soda1 ½ tsp
Baking powder½ tsp
Cinnamon1 ½ tsp
Clove1 ½ tsp
Salt½ tsp
Cream cheese8 oz
Butter¼ cups
Maple syrup1 tbsp
Orange1 tbsp
Orange juice2 tbsp

Instructions

Preheat the oven to 350°F. Grease and flour (or line with parchment) two 9-inch round pans, or one 13 x 9-inch pan.
In a large bowl, combine the carrots, water, sugar, oil and eggs well.
Whisk the dry ingredients together and add them to the wet mixture.
Pour the batter into the pan(s). Bake 25 minutes for 9-inch pans or 45 minutes for a 13 x 9-inch pan, or until a toothpick inserted in the centre comes out clean.
Cool in the pans on wire racks, then invert to remove.
While the cake bakes, make the icing: beat cold cream cheese and soft butter on medium-high speed until smooth and fluffy. Add vanilla, zest and maple syrup and combine. Sift in the powdered sugar a little at a time until smooth. Add a teaspoon of orange juice if needed to bring it together. If it seems soft, let it sit a few minutes to thicken. Refrigerate until ready to use.
Once the cake is cool, ice and serve.

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