Moist Carrot Cake with Maple Cream Cheese Icing Recipe

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch cake pans, lining the bottoms with parchment paper rounds.
2. In a large bowl, whisk together flour, sugar, baking soda, cinnamon, nutmeg, and salt until thoroughly combined.
3. In a separate bowl, whisk eggs, oil, and vanilla extract until just smooth.
4. Pour the wet mixture into the dry mixture. Mix on low speed just until barely combined. Do not overmix!
5. Gently fold in the finely grated carrots, drained crushed pineapple, and nuts (if using) using a spatula until evenly distributed.
6. Divide batter evenly between the prepared pans. Bake for 30–35 minutes, or until a skewer inserted into the centre comes out clean.
7. Cool cakes in the pans for 15 minutes, then invert onto a wire rack to cool completely before frosting.
8. For the Maple Cream Cheese Icing: In an electric mixer, beat the softened cream cheese and butter on medium speed until light and fluffy (about 2 minutes). Scrape down the sides.
9. Beat in the pure maple syrup and vanilla extract until just combined.
10. Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to medium until smooth and thick enough to hold its shape.
11. Once the cakes are completely cool, place one layer on a serving plate, spread generously with icing, top with the second layer, and frost the top and sides.