The Ultimate Vt Carrot Cake
Celebrate the perfect blend of rustic charm and indulgent sweetness with *The Ultimate VT Carrot Cake*, a show-stopping dessert that will delight family and friends alike. This moist, spiced carrot cake is elevated with the rich flavor of Vermont maple syrup—both in the batter and the luscious cream cheese frosting—bringing a unique, regional touch to a classic favorite. Packed with freshly grated carrots, juicy crushed pineapple, and the optional crunch of pecans or walnuts, every bite bursts with texture and warmth. Easy to make and irresistibly flavorful, this two-layer beauty is crowned with a velvety maple cream cheese frosting, making it the ultimate centerpiece for any celebration or cozy gathering. Whether you're hosting a party or treating yourself, this carrot cake recipe is a must-try for dessert lovers!
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Ingredients
- 2.5 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoon Ground nutmeg
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Salt
- 1 cup Vegetable oil
- 0.25 cup Vermont maple syrup
- 4 Eggs
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 0.75 cup Crushed pineapple, drained
- 0.5 cup Chopped pecans or walnuts (optional)
- 8 ounces Cream cheese, softened (for frosting)
- 0.5 cup Unsalted butter, softened (for frosting)
- 3 cups Powdered sugar (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Vermont maple syrup (for frosting)
Directions
Step 1
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, or line them with parchment paper.
Step 2
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
Step 3
In a medium mixing bowl, combine the vegetable oil, Vermont maple syrup, eggs, and vanilla extract. Whisk until fully blended.
Step 4
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Step 5
Fold in the grated carrots, drained crushed pineapple, and chopped nuts (if using). Mix gently until evenly distributed.
Step 6
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Step 7
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 9
While the cakes are cooling, prepare the cream cheese frosting. In a large mixing bowl, beat the softened cream cheese and butter together until smooth and creamy.
Step 10
Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Increase the speed to medium and beat until fluffy.
Step 11
Mix in the vanilla extract and Vermont maple syrup until combined.
Step 12
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top.
Step 13
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Step 14
Decorate with additional chopped nuts, shredded carrots, or a drizzle of maple syrup if desired.
Step 15
Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
| Serving size | 2163.3 grams (2163.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7263 |
| Total Fat 440.60g | 565% |
| Saturated Fat 141.50g | 708% |
| Polyunsaturated Fat 134.40g | |
| Cholesterol 1245mg | 415% |
| Sodium 5313mg | 231% |
| Total Carbohydrate 768.10g | 279% |
| Dietary Fiber 31.40g | 112% |
| Total Sugars 498.80g | |
| Protein 84.60g | 169% |
| Vitamin D 222IU | 1112% |
| Calcium 799mg | 61% |
| Iron 25mg | 141% |
| Potassium 2575mg | 55% |
Source of Calories