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Carrot Cake with Maple Cream Cheese Frosting


2 cups flour (1 cup white + 1 cup whole wheat)
2 tsp baking powder
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp allspice
1/2 tsp nutmeg
1 cup maple syrup or 1 1/2 cups sugar
1 cup coconut oil ‒ melted and cooled
3 eggs
3 cups grated carrot
1 cup walnuts ‒ coarsely chopped
1/2 cup raisins
1/2 cup sweetened shredded coconut

Cream Cheese Frosting

8 oz cream cheese ‒ softened
4 T butter - room temperature
1/4 cup maple syrup
1 tsp orange zest
1/2 cup powdered sugar


Heat oven to 350 degrees. Prepare two 9 inch round cake pans with either oil and flour or parchment. In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and mix well. In a separate large bowl mix maple syrup and coconut oil, add eggs and whisk well. Add grated carrots, nuts, raisins and coconut, stirring well. Add the dry ingredients and mix well. Pour into cake pans, evenly distributing the batter. Bake for 30-40 minutes or until a toothpick comes out clean. Let cool in pan for 20 minutes then gently turn out onto a cooling rack to cool completely.

While the cake is cooling, prepare frosting. Place all frosting ingredients in mixer and whip until well combined. If it’s too thin, add a little more powdered sugar until desired consistency or put in refrigerator to harden. Frost the cooled cake. Place in refrigerator if not eating within 1-2 hours. Remove from refrigerator 1 hour before serving. Serves 8-10.

Serve with:

Kunde Family Winery 1904 Dessert Cuvée


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