Stefanie from anna and blue paperie is here today to share her Old Fashioned Carrot Cake with Maple-Cream Icing. Yum! Stefanie took her traditional carrot cake recipe and turned them into cupcakes. She finished them off with an adorable happy birthday topper. She’s sharing it today as a free printable. Thank you sweet Stefanie!
Position rack in center of oven and preheat to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 1 1/2 inch high sides. Using an electric mixer, beat sugar, oil and eggs in a large bowl until well blended. Add flour, baking soda, cinnamon and salt. Beat until blended. Stir in carrots and walnuts. Divide batter between pans. Bake cakes until tester inserted into center comes out clean. ( I use a toothpick). This varies by oven. Mine takes about 32-40 minutes. Cool cakes in pans on rack for 15 minutes. Run a small knife between pan sides and cakes to loosen. Turn pans upside down and gently pat to remove. Then place cakes onto racks; cool completely.
Two 8 ounce packages cream cheese at room temperature
1/2 cup (1 stick) unsalted butter at room temperature
1 1/2 – 2 cups powdered sugar
1/2 cup pure maple syrup
1 1/2 teaspoon vanilla extract (my favorite is mexican vanilla)
Beat cream cheese and butter in a large bowl until smooth. Add powdered sugar, syrup and vanilla. Beat until smooth. Place in refrigerator for about 15 minutes. This makes the icing of the cake easier.
Place 1 cake layer, flat side up on your platter. Spread 1 cup icing over. Top with the second layer, flat side down.Spread remaining icing over the top and sides of the cake. Refrigerate cake for one hour or up to 1 day. Serve at room temperature.