Carrot cake with maple buttercream

I have previously posted a carrot cake recipe but came across this one recently and tried it with a maple syrup buttercream which I think worked really well so decided to post the new recipe and video.

The history of carrot cake dates back to the medieval period - from the 5th century to the 15th century. Carrots were used as a sweetener because other sweeteners were scarce at this time. According to 1NutritionFactsGuide.com, carrots contains more sugar than any other vegetables. Originally carrot puddings were more made but from the 1900's the concept of the carrot cake became more popular. During the Second World War when sugar was rationed the carrot cake grew in popularity. It was not until the 1960's that they became commonplace in the United States. Nowadays they are in all coffee shops and cafes.

To watch a  video of me making the cake please click on the video below:


Equipment
Large mixing bowl
Electric mixer
Sieve
Measuring jug
square cake tin 8" by 8"

Carrot cake
150g (5 1/4 oz) dark muscavado sugar
175ml (6 fl oz) vegetable oil/sunflower oil
3 eggs
175g (6 oz) self raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
175g (6 oz) grated carrots
100g (3 1/2 oz) sultanas

Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). First beat together the oil, eggs, sugar and beat well until all mixed. Add in the carrot and sultanas and mix together.  Then add in the sieved flour, bicarbonate of soda, cinnamon and nutmeg and mix together.

Pour the mixture into the baking tin. Bake in the centre of the oven (with the oven on a regular (not fan) setting) for about 40 to 45 minutes. Once cooked the cake should feel springy to the touch and a cake tester or tooth pick should come out clean. Allow to cool for about 10 minutes in the tray and then cool on a wire rack. Leave to cool completely before adding the buttercream topping.

Maple buttercream frosting - see alternative cream cheese version below

350g (12 1/4 oz) icing sugar
175g (6oz) softened unsalted butter
3 tbsp maple syrup

 Cream cheese alternative

350g (12 1/4 oz) icing sugar
100g (3 1/2 oz) cream cheese
75g (2 1/2 oz) softened unsalted butter
3 tbsp maple syrup


Sieve the icing sugar and beat in the butter (and cream cheese) and maple syrup with an electric beater (starting very slowly).  It should be smooth and thick and creamy.

Using a palette knife spread the frosting over top of the cake. It should be a generous thick frosting making sure you spread it right to the edge of the cake.

Cut into squares.

Carrot cake with cream cheese frosting

The history of carrot cake dates back to the medieval period - from the 5th century to the 15th century. Carrots were used as a sweetener because other sweeteners were scarce at this time. According to 1NutritionFactsGuide.com, carrots contains more sugar than any other vegetables. Originally carrot puddings were more made but from the 1900's the concept of the carrot cake became more popular. During the Second World War when sugar was rationed the carrot cake grew in popularity. It was not until the 1960's that they became commonplace in the United States. Nowadays they are in all coffee shops and cafes.

To watch a 10 minute video of how to make my version of the carrot cake with a cream cheese topping you can see my video on YouTube click here, or below:




Equipment required
Greaseproof paper and a rectangular cake tin (approx 9" X 13")
Large mixing bowl
Electric mixer
Sieve
Measuring jug

Carrot cake
150g caster sugar
150g light brown sugar
300ml vegetable oil
4 eggs
225g plain flour
2 tsp vanilla extract
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
pinch salt
250g grated carrots
75g raisins

Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). First beat together the oil, eggs, sugars and beat well until all mixed. Then add in the sieved flour, baking powder, bicarbonate of soda, cinnamon and salt and mix together. Finally stir in the carrots and raisins.

Pour the mixture into the baking tin which should have the based lined with greaseproof paper. Bake in the centre of the oven (with the oven on a regular (not fan) setting) for about 35 to 40 minutes. Once cooked the cake should feel springy to the touch and a cake tester or tooth pick should come out clean. Allow to cool for about 10 minutes in the tray and then cool on a wire rack. Leave to cool completely before adding the cream cheese topping.

Cream cheese frosting

450g icing sugar
190g cream cheese
75g softened unsalted butter
2 tbsp maple syrup

Sieve the icing sugar and beat in the butter with an electric beater. Then add the cream cheese a bit at a time and beat together. Finally add in the maple syrup stir into the mixture. It should be smooth and thick and creamy.

Using a palette knife spread the frosting over top of the cake. It should be a generous thick frosting making sure you spread it right to the edge of the cake.

Cut into squares.