Maple & Apple Carrot Cake

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Trois fois par jour's Maple & Apple Carrot Cake

Desserts | Easy | 3 hours 25 minutes

Preparation time

40 minutes

Cooking Time

45 minutes

Desserts

Easy

Total time: 3 hours 25 minutes

Maceration time: 2 hours

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Directions

Can be frozen.
Keeps in the refrigerator for 4–5 days.

Preheat oven to 350 °F and place rack in the centre. Grease and flour two 9” cake pans, then set aside.
In a bowl, combine all the dry ingredients. Set aside.
In another bowl, mix the wet ingredients. Add the dry ingredients, then stir well. Divide the mixture equally in both pans, then bake for 45 minutes or until a toothpick inserted in the centre comes out clean. Allow to cool completely at room temperature.
Line a baking sheet with parchment paper. Set aside.
In a bowl, mix the walnuts and maple syrup, then place on a baking tray. Bake for 12 minutes, then let cool.
In a large bowl, beat the cream cheese and maple syrup with an electric mixer. While beating, gradually add the icing sugar until a nice frosting texture is achieved. Set aside.
Cut the rounded top off one of the cakes so it is flat, then place this side down on a serving plate. Cover with frosting. Place the second cake on top, then cover with the remaining frosting. Decorate with maple nuts and serve.

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Please enable cookies to be able to place your online grocery order.

Trois fois par jour's Maple & Apple Carrot Cake

Recipe details

Ingredients

Dry ingredients

Wet ingredients

For the topping

For the frosting

Directions

Recipes to discover

Please enable cookies to be able to place your online grocery order.

Trois fois par jour's Maple & Apple Carrot Cake

Recipe details

Ingredients

Dry ingredients

Wet ingredients

For the topping

For the frosting

Directions

Recipes to discover

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