Name: Carrot Cake withMaple Frosting
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Cuisine: American
Ingredients: For the carrot cake:; 2 cups all-purpose flour; 2 tsp baking powder; 1 tsp baking soda; 1/2 tsp salt; 2 tsp ground cinnamon; 1/4 tsp ground nutmeg; 4 large eggs; 3/4 cup granulated sugar; 3/4 cup brown sugar; 1 cup vegetable oil; 2 tsp vanilla extract; 2 1/2 cups grated carrots; Optional: 1/2 cup chopped walnuts or pecans; Optional: 1/2 cup raisins; Optional: 1/2 cup crushed pineapple, drained; For the maple frosting:; 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 1/4 cup pure maple syrup; 2–3 cups powdered sugar; 1 tsp vanilla extract; Optional: pinch of salt

Why You’ll Love This Recipe

This cake is everything a carrot cake should be—tender, moist, and flavorful—with the added depth of real maple syrup in the frosting. The frosting pairs beautifully with the cinnamon-spiced cake, offering a subtle sweetness that isn’t overpowering. Whether served as a layered celebration cake or a simple sheet cake, it’s guaranteed to win over any crowd.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the carrot cake:

All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Eggs
Granulated sugar
Brown sugar
Vegetable oil
Vanilla extract
Grated carrots
Optional: chopped walnuts or pecans, raisins, crushed pineapple

For the maple frosting:

Cream cheese, softened
Unsalted butter, softened
Maple syrup (pure)
Powdered sugar
Vanilla extract
Optional: a pinch of salt to balance sweetness

Directions

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9×13-inch pan.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk the eggs with both sugars until smooth. Add oil and vanilla extract, then mix well.
Stir in the grated carrots, and any optional add-ins like nuts or raisins.
Fold in the dry ingredients until just combined—do not overmix.
Pour the batter evenly into the prepared pan(s).
Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

To make the maple frosting:

In a large bowl, beat cream cheese and butter until smooth and creamy.
Add the maple syrup and vanilla extract, and mix until well incorporated.
Gradually add powdered sugar and continue beating until the frosting is fluffy and spreadable.
Once the cake is fully cooled, frost the top and sides as desired.

Servings and timing

This recipe yields 12–14 servings.
Prep time: 25 minutes
Cook time: 35 minutes
Cooling and decorating time: 1 hour
Total time: 2 hours

Variations

Cupcake Version: Divide the batter into lined cupcake tins and bake for 18–20 minutes.
Maple Pecan Topping: Add candied pecans or a drizzle of maple glaze over the frosted cake.
Pineapple Boost: Stir in crushed pineapple for extra moisture and a subtle fruity flavor.
Gluten-Free Option: Substitute a 1:1 gluten-free flour blend to make it suitable for gluten-sensitive eaters.
Layered Presentation: Slice each cake round in half to create a four-layer cake with extra frosting layers.

Storage/Reheating

Store the frosted cake in an airtight container in the refrigerator for up to 5 days.
Bring to room temperature before serving for best texture and flavor.
To freeze, wrap unfrosted cake layers tightly and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator.
Frosted cake slices can also be frozen individually and thawed as needed.

FAQs

Can I use pre-shredded carrots?

Freshly grated carrots are best, as pre-shredded ones tend to be drier and less flavorful.

Is the maple flavor strong in the frosting?

It’s a mild, natural sweetness. For a stronger flavor, use Grade B maple syrup or add a touch of maple extract.

Can I make this cake ahead of time?

Yes. Bake the cake layers up to two days ahead and store tightly wrapped. Frost before serving.

Can I use maple-flavored syrup?

For best results, use 100% pure maple syrup. Artificial syrups lack the depth of flavor and can make the frosting too sweet.

How do I prevent the cake from being too dense?

Avoid overmixing the batter and ensure your baking soda and baking powder are fresh.

Can I add coconut to the batter?

Yes, shredded coconut adds great texture and flavor to carrot cake.

What’s the best oil to use?

Neutral oils like vegetable or canola oil work well. You can also use melted coconut oil for a hint of tropical flavor.

Can I use this frosting on other cakes?

Absolutely. The maple frosting pairs beautifully with spice cakes, apple cakes, or even pumpkin cupcakes.

How do I toast nuts for the cake?

Spread chopped nuts on a baking sheet and toast in a 350°F oven for 5–7 minutes, or until fragrant.

Can I frost the cake while it’s warm?

No, the cake should be completely cooled to prevent the frosting from melting and sliding off.

Conclusion

Carrot Cake with Maple Frosting is a heartwarming dessert that brings together classic flavors with a modern, flavorful twist. Its tender crumb, spiced aroma, and smooth maple-kissed frosting make it a standout centerpiece for any gathering. Whether you serve it for a holiday or a simple weekend treat, this cake is sure to become a seasonal favorite.