Carrot cake (or cupcakes)

 Here is my most requested recipe. My cousin María has requested it (the cake, not the recipe) specially during her pregnancies. The flavor of the cake is light, but the maple cream icing is a sin.

1 cup all-purpose white flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cloves
2/3 cup vegetable oil
1 cup granulated white sugar
2 eggs
1 cup grated carrots
1/3 cup chopped walnuts

In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, beat together oil and sugar. Beat in eggs, one at a time. Add dry ingredients. Mix well. Fold in carrots and nuts. Pour batter into a greased 8-inch square cake pan. bake in preheated 350F (180C) oven for 50 minutes or until tester inserted in center comes out clean. Cool for 10 minutes. Remove from pan and place on rack to cool. Frost with maple cream icing.

Maple Cream Icing

1 package of cream cheese, softened
1 tbsp maple syrup
1 1/2 cups icing sugar

In a medium-sized bowl, use a hand beater to mix cream cheese and maple syrup until smooth. Gradually beat in icing sugar.

2 thoughts on “Carrot cake (or cupcakes)

    1. looks so delicious and awesome! i’m still amazed about the macaron trend, here in the Netherlands they are available only in very few specialty bakeries. they are becoming a bit like a like treasure if you find them. thanks for your comment! mara

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