Brown Sugar Carrot Cake with Maple Buttercream Frosting
This Brown Sugar Carrot Cake is a delightful blend of warm spices and rich flavors. Moist layers of carrot-infused cake are sweetened with brown sugar for a subtle caramelized depth. Topped with a silky maple buttercream frosting, it’s the perfect balance of sweetness and spice. Finished with chopped pecans and a hint of maple drizzle, this cake is a show-stopping dessert for any occasion.
Recipe - Welcome
Brown Sugar Carrot Cake with Maple Buttercream Frosting
0
Servings10
Cook Time90 Minutes
Calories1863
Ingredients
CAKE: 1 (1 lb) bag whole carrots
2 cups all purpose flour
2 tsp baking powder
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1 1/2 tsp salt
1 cup granulated sugar
1 cup light brown sugar
1 1/2 cups vegetable oil
4 large eggs
3/4 cup pecans, finely chopped
FROSTING: 3 lbs butter, room temperature
4 1/2 cups powdered sugar
3/4 cup maple syrup
Directions
- Preheat oven to 325° F. For the cake, prepare three 9-inch cake pans by greasing with cooking spray and lining bottom of each pan with a round of parchment paper trimmed to fit pans.
- Trim ends from carrots; scrape off the skin. Finely grate carrots, and measure them. You should have approximately 3 cups.
- Sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt into large bowl. In another mixing bowl, add sugars and oil. Beat sugar/oil mixture with electric mixer until combined. Add eggs one at a time. When all eggs have been added, slowly add dry ingredients, while continuing to beat. After all dry ingredients are incorporated, use a spatula to stir in the carrots and pecans.
- Pour batter into prepared pans. Bake for 40 to 45 minutes. Check doneness by inserting toothpick into center of cakes. Toothpick should come out clean. Run a flat spatula around edges of cakes. Then, turn cakes out onto cooling racks. Remove parchment paper. Let cakes cool completely before frosting.
- To make frosting, beat butter at medium speed with electric mixer until creamy and light. Gradually add powdered sugar and then maple syrup. Beat at low speed until blended. Frost and layer cakes after completely cooled. Garnish as desired.
Nutritional Information
Calories: 1863, Fat: 151 g (78 g Saturated Fat), Cholesterol: 367 mg, Sodium: 1451 mg, Carbohydrates: 129 g, Fiber: 3 g, Protein: 7 g.
0 minutes
Prep Time
90 minutes
Cook Time
10
Servings
1863
Calories
Shop Ingredients
Makes 10 servings
Bolthouse Farms Carrots, Premium - 908 Gram
$2.49$0.00/g
King Arthur Baking All-Purpose Flour, Unbleached - 5 Pound
$5.99 was $6.99$1.20/lb
Clabber Girl Baking Powder, Double Acting - 8.1 Ounce
$3.79$0.47/oz
Brookshire's Baking Soda - 16 Ounce
$1.19$0.07/oz
Brookshire's Ground Cinnamon - 1.8 Ounce
$2.99 was $3.59$1.66/oz
Full Circle Market Ground Ginger - 1.6 Ounce
$4.49$2.81/oz
Brookshire's Ground Nutmeg - 1.8 Ounce
$4.59$2.55/oz
Not Available
Brookshire's Extra Fine Granulated Sugar - 2 Pound
$2.19$1.10/lb
Brookshire's Pure Cane Light Brown Sugar - 2 Pound
$2.79$1.40/lb
Brookshire's 100% Pure All Purpose Vegetable Oil - 48 Fluid Ounce
$4.49$0.09/fl oz
Brookshire's Large White Eggs - 6 Each
$2.79$0.47 each
Ellis Pecan, Pieces - 6 Ounce
$5.99 was $6.49$1.00/oz
Brookshire's Unsalted Butter, 4 Quarters - 4 Each
$5.49 was $5.99$1.37 each
Brookshire's Confectioner's Powdered Sugar - 2 Pound
$2.79$1.40/lb
Full Circle Market Maple Syrup, 100% Pure - 12 Fluid Ounce
$8.99$0.75/fl oz
Nutritional Information
Calories: 1863, Fat: 151 g (78 g Saturated Fat), Cholesterol: 367 mg, Sodium: 1451 mg, Carbohydrates: 129 g, Fiber: 3 g, Protein: 7 g.
Directions
- Preheat oven to 325° F. For the cake, prepare three 9-inch cake pans by greasing with cooking spray and lining bottom of each pan with a round of parchment paper trimmed to fit pans.
- Trim ends from carrots; scrape off the skin. Finely grate carrots, and measure them. You should have approximately 3 cups.
- Sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt into large bowl. In another mixing bowl, add sugars and oil. Beat sugar/oil mixture with electric mixer until combined. Add eggs one at a time. When all eggs have been added, slowly add dry ingredients, while continuing to beat. After all dry ingredients are incorporated, use a spatula to stir in the carrots and pecans.
- Pour batter into prepared pans. Bake for 40 to 45 minutes. Check doneness by inserting toothpick into center of cakes. Toothpick should come out clean. Run a flat spatula around edges of cakes. Then, turn cakes out onto cooling racks. Remove parchment paper. Let cakes cool completely before frosting.
- To make frosting, beat butter at medium speed with electric mixer until creamy and light. Gradually add powdered sugar and then maple syrup. Beat at low speed until blended. Frost and layer cakes after completely cooled. Garnish as desired.