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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Recipe Information
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)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a medium mixing bowl, combine the vegetable oil, Vermont maple syrup, eggs, and vanilla extract. Whisk until fully blended.
Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
Fold in the grated carrots, drained crushed pineapple, and chopped nuts (if using). Mix gently until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
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.
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.
Mix in the vanilla extract and Vermont maple syrup until combined.
Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous amount of cream cheese frosting on top.
Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
Decorate with additional chopped nuts, shredded carrots, or a drizzle of maple syrup if desired.
Slice and serve! Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
7262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 440.6 g | 565% | |
| Saturated Fat | 141.5 g | 708% | |
| Polyunsaturated Fat | 134.4 g | ||
| Cholesterol | 1245 mg | 415% | |
| Sodium | 5313 mg | 231% | |
| Total Carbohydrate | 768.1 g | 279% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 498.8 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 799 mg | 61% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2575 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
