Carrot Cake Recipe with Maple Icing

Cake:

• 2 cups all purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 2 cups sugar
• 1 1/4 cups canola oil
• 4 large eggs
• 3 cups grated peeled carrots
• 1 1/4 cups coarsely chopped walnuts
• 2 tablespoons minced peeled ginger

Icing:

• 10 ounces cream cheese, room temperature
• 5 tablespoons unsalted butter, room temperature
• 2 1/2 cups powdered sugar
• 1/4 cup pure maple syrup

12 walnut halves (for garnish)

Carrot Cake Recipe Directions

Icing - Mix the cream cheese and butter in large bowl until fluffy. Add powdered sugar and maple syrup. Chill for 30 minutes. Spread the icing between two layers of the caked and arrange walnuts on top.

Cake - Preheat oven to 350 F and use a 9 x 3 inch cake pan line with waxed paper. Mix flour, baking soda, salt and cinnamon in medium bowl. In a seperate large bowl, whisk sugar, oil and eggs in one at a time. Pour in the flour mixture, carrots, walnuts and ginger. Pour the batter into pan. Bake cake for about 40 minutes or until tester comes out clean. Cool cake and serve carrot cake.