The Best Carrot Cake with Maple Cream Cheese Frosting
This cake is soft and delicious with a beautiful crumb. The maple cream cheese frosting is the perfect addition.
Ingredients
Carrot Cake
- 1 cup all purpose flour
- 1/2 cup almond flour
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp cinnamon
- 1/8 tsp nutmeg
- 2 tbsp olive oil
- 2 large eggs
- 1/4 cup yogurt
- 2 tsp vanilla
- 2 cups grated carrot finely grated
Maple Cream Cheese Frosting
- 4 oz softened cream cheese
- 1/4 cup softened butter
- 1 tsp vanilla
- 1 tbsp maple syrup
- 2 cups confectioner sugar
Instructions
- Preheat the oven to 350° and line an 8" cake pan with parchment paper.
- In a large bowl whisk together the oil and brown sugar, then add in the eggs, vanilla and yogurt and mix well.
- Add in the all purpose flour, almond flour, spices, baking powder and salt. Mix the cake until just combined.
- Fold in the grated carrot until it's mixed well.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Bake the cake for 22-27 minutes or until a toothpick comes out clean. Once the cake is done, let it rest for 15 minutes and then transfer it to a wire rack to cool all the way before frosting it.
Maple Cream Cheese Frosting
- Using a stand mixer or hand mixture, beat the cream cheese, butter until well combined and then add the maple syrup and vanilla and mix. Slowly add in the powdered sugar, 1/2 cup at a time and whip until it's nice and fluffy.
- Once the cake has cooled completely, you can frost it.
Notes
To make this carrot cake gluten free, replace the all purpose flour with an all purpose gluten free flour.
Double the recipes for a double layered cake!
Nutrition
Calories: 263kcal
Tried this recipe?Let us know how it was!