Go Back
- 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt - 1 cup granulated sugar - 1/2 cup brown sugar, packed - 1 cup vegetable oil - 4 large eggs - 1 teaspoon vanilla extract - 2 cups grated carrots (about 4 medium-sized carrots) - 1/2 cup chopped walnuts (optional) - 1/2 cup raisins (optional) - 1 cup powdered sugar - 3 tablespoons pure maple syrup - 1 tablespoon milk or plant-based milk This cake shines with its blend of flavors. Each dry ingredient adds structure and taste. The combination of baking powder and baking soda helps the cake rise perfectly. Cinnamon and nutmeg give it warm, inviting notes. The wet ingredients bring sweetness and moisture. Granulated sugar and brown sugar together create a rich flavor. Vegetable oil ensures the cake stays moist. Eggs add richness and bind all the ingredients. Vanilla extract adds a lovely aroma. For add-ins, grated carrots bring a natural sweetness. They also keep the cake moist. If you like crunch, toss in walnuts. Raisins add chewy bites and extra sweetness. The maple glaze is the star. It combines powdered sugar, pure maple syrup, and milk. This glaze adds a shiny finish and a sweet touch. Adjust the texture by adding more milk or sugar as needed. Now you have all the ingredients ready. Let's get cooking! - Preheat the oven to 350°F (175°C). - Grease and flour two 9-inch round cake pans. - In a large bowl, combine the granulated sugar, brown sugar, and vegetable oil. - Mix until smooth. - Add the eggs one at a time, mixing well after each. - Stir in the vanilla extract. - In another bowl, mix the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. - Gradually add this dry mix to the wet ingredients. - Stir until just combined. - Fold in the grated carrots, walnuts, and raisins if you like. - Make sure they are evenly mixed into the batter. - Divide the batter evenly into the prepared pans. - Bake for 25-30 minutes. - Check if a toothpick comes out clean from the center. - Remove the cakes from the oven. - Let them cool in the pans for 10 minutes. - Invert onto wire racks to cool completely. - For the glaze, mix powdered sugar, maple syrup, and milk in a small bowl. - Whisk until smooth. Adjust thickness with more milk or sugar if needed. - Place one cake layer on a serving plate. - Drizzle some maple glaze on top. - Add the second layer and drizzle the rest of the glaze. - Let it drip down the sides for a lovely look. - For presentation, sprinkle cinnamon or add extra walnuts on top. To make a moist cake, always use fresh ingredients. Fresh carrots add moisture and sweetness. Use eggs at room temperature for better mixing. This helps the cake rise and stay fluffy. Add spices like ginger or allspice for extra warmth. You can also mix in orange zest for a bright twist. Pair the maple glaze with toasted nuts for a crunchy contrast. A dollop of whipped cream on the side adds creaminess. Use two 9-inch round cake pans for even baking. A whisk helps blend the wet ingredients smoothly. A rubber spatula is great for folding in the carrots and nuts. Optional tools like a cake leveler can help make even layers. A cooling rack is key for cooling the cakes evenly. {{image_2}} You can make this carrot cake fit your needs. For a gluten-free version, swap all-purpose flour for a gluten-free blend. Look for one that works well in cakes. This helps keep the texture light. If you want a dairy-free glaze, use plant-based milk. Almond or oat milk both work great. They blend well with maple syrup and powdered sugar. This keeps the cake sweet and yummy. To add a twist, think about fall spices. Try adding ginger or cloves for warmth. You might also mix in apples or pears for a fruity touch. They add nice moisture and flavor. During the holidays, consider adding cranberries or orange zest. These flavors brighten the cake and make it festive. They give a pop of color, too. Layered cakes create a stunning look. Stack two or more layers for a showstopper dessert. Drizzle extra glaze between layers for added sweetness. Sheet cakes are easier to serve for a crowd. Just bake in a larger pan and cut into squares. Top with glaze for a simple yet tasty finish. You can also make cupcakes! Use the same batter and top with maple glaze. They are perfect for parties or lunchboxes. To keep your maple glazed carrot cake moist, wrap it well. Use plastic wrap or foil to cover the cake. This helps stop it from drying out. You can store it at room temperature for a few days. If you live in a warm place, the fridge is better. The cake will last longer in the fridge, but it may dry out. You can freeze the cake for longer storage. If you freeze it unglazed, wrap it tightly. Use plastic wrap and then foil for extra protection. For glazed cakes, freeze them first without the glaze. Once frozen, you can add the glaze after thawing. To thaw, place the cake in the fridge overnight. This keeps the texture nice and soft. Your maple glazed carrot cake will stay fresh for about 5 days at room temperature. In the fridge, it can last up to a week. Check for spoilage by looking for mold or a dry texture. If the cake smells off or has an unusual color, it’s best to toss it. Always trust your senses! Yes, you can make this cake ahead of time. Bake the cake and let it cool. After cooling, wrap the layers in plastic wrap. Store them in the fridge for up to three days. When ready to serve, glaze and decorate the cake. If you want to skip walnuts, try these options: - Pecans - Almonds - Sunflower seeds - Pumpkin seeds These choices add a nice crunch and flavor. To stop sticking, follow these tips: - Grease the pans with butter or oil. - Dust the pans with flour after greasing. - Use parchment paper at the bottom of the pans. These steps help the cake release easily. Yes, you can adjust the sweetness. Use less granulated sugar or brown sugar. You can also add more grated carrots for natural sweetness. For a less sweet cake, reduce the amount of maple glaze. You can make this cake gluten-free by using a gluten-free flour blend. For a vegan option, replace eggs with flax eggs or applesauce. Use plant-based milk for the glaze. These swaps make this cake friendly for many diets. This recipe provides a simple path to a delicious cake. You learned about key ingredients, steps for mixing, and tips for perfect texture. The maple glaze adds the perfect finish, making every bite sweet. Don’t hesitate to experiment with variations to find your favorite. Now, you can bake with confidence, enjoy tasty results, and share them with friends. Remember, the joy of cooking is all about having fun and creating something special. Happy baking!

Maple Glazed Carrot Cake

Satisfy your sweet tooth with this delicious Maple Glazed Carrot Cake! Packed with grated carrots, warm spices, and topped with a rich maple glaze, this cake is perfect for any occasion. Follow our simple step-by-step recipe to create a moist and flavorful dessert that will impress your family and friends. Click to explore the full recipe and elevate your baking game today!
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

2 cups grated carrots (about 4 medium-sized carrots)

1 cup granulated sugar

1/2 cup brown sugar, packed

1 cup vegetable oil

4 large eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/2 cup chopped walnuts (optional)

1/2 cup raisins (optional)

For Maple Glaze:

1 cup powdered sugar

3 tablespoons pure maple syrup

1 tablespoon milk or plant-based milk

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and set aside.

    Prepare the Batter: In a large mixing bowl, whisk together the granulated sugar, brown sugar, and vegetable oil until well combined.

      Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.

        Incorporate Dry Ingredients: In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

          Add Carrots and Nuts: Fold in the grated carrots, chopped walnuts, and raisins if using, until evenly distributed.

            Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

              Cool the Cakes: Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert them onto wire racks to cool completely.

                Prepare the Maple Glaze: In a small bowl, whisk together the powdered sugar, maple syrup, and milk to create a smooth glaze. Adjust the consistency by adding more milk or powdered sugar as needed.

                  Glaze the Cakes: Once the cakes are fully cooled, place one layer on a serving plate and drizzle some maple glaze over the top. Place the second layer on top and drizzle the remaining glaze over it, allowing it to drip down the sides.

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 12

                      - Presentation Tips: Garnish the top with a sprinkle of cinnamon, extra chopped walnuts, or miniature carrot decorations for an eye-catching finish.