Trois fois par jour's Maple & Apple Carrot Cake
Trois fois par jour's Maple

Preparation time 40 minutes

Total time: 3 hours 25 minutes

Ingredients

Dry ingredients

  1. 500 mL 2 cups all-purpose flour
  2. 2.5 mL 1/2 tsp. baking soda
  3. 5 mL 1 tsp. baking powder
  4. a pinch of salt

Wet ingredients

  1. 3 large eggs, lightly beaten
  2. 250 mL 1 cup unsweetened apple sauce, homemade or store-bought
  3. 125 mL 1/2 cup vegetable oil (or canola oil, grapeseed oil, peanut oil, etc.)
  4. 250 mL 1 cup sugar
  5. 125 mL 1/2 cup maple syrup
  6. 500 mL 2 cups carrots, grated
  7. 250 mL 1 cup apples, grated
  8. 5 mL 1 tsp. cinnamon
  9. 2.5 mL 1/2 tsp. allspice
  10. 5 mL 1 tsp. vanilla extract

For the topping

  1. 125 mL 1/2 cup walnuts, chopped
  2. 15 mL 1 tbsp. maple syrup

For the frosting

  1. 250 g cream cheese, at room temperature
  2. 125 mL 1/2 cup maple syrup
  3. 1.125 L 4 1/4 cups icing sugar

Directions

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

  1. Preheat oven to 350 °F and place rack in the centre. Grease and flour two 9” cake pans, then set aside.
  2. In a bowl, combine all the dry ingredients. Set aside.
  3. 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.
  4. Line a baking sheet with parchment paper. Set aside.
  5. In a bowl, mix the walnuts and maple syrup, then place on a baking tray. Bake for 12 minutes, then let cool.
  6. 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.
  7. 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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