Maple Carrot Cake
User Reviews
5
Maple Carrot Cake
Description
The Maple Carrot Cake is prepared with grated carrots and raisins mixed into a spiced dry blend of wholemeal flour, baking soda, baking powder, cinnamon, and salt. The wet ingredients include eggs, brown sugar, maple syrup, vegetable oil, and plain Greek yogurt, which combine to create a moist, tender crumb with balanced sweetness and subtle spice. The batter is poured into a greased, lined cake pan and baked until a skewer comes out clean, ensuring it's cooked through but still moist.
Once cooled, the cake is topped with whipped cream combined with maple syrup, offering a creamy, sweet finish that complements the warm spice and texture of the cake. This combination brings a pleasant richness and further sweetness without overpowering the carrot and raisin flavors. The cake is suitable for dessert or a sweet snack and provides a comforting baked good for maple syrup lovers.
Ingredients
- 2 carrot approx 300g
- ½ cup raisins
- 1 ⅔ cup wholemeal flour plain flour, all-purpose, 200g
- 1 teaspoon baking soda (bicarb of soda)
- 3 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 egg
- ½ cup brown sugar 100g
- 5 tablespoons maple syrup
- 6 tablespoons vegetable oil
- ½ cup Greek yogurt plain, 130g
For the Maple Whipped Cream Topping
- 1 cup whipping cream 250ml
- 2 tablespoons maple syrup
Instructions
- Preheat oven to 350F / 180C. Grease a 9” cake tin and line the bottom and sides with baking paper.
- Peel and grate the carrots into a large bowl and add the raisins.
- Sift the flour, bicarb, baking powder, cinnamon and salt over them (adding any sieved out bran back into the bowl). Stir to coat the carrots and raisins.
- In a separate bowl, beat the eggs, sugar, maple syrup, oil and Greek yogurt together well (by hand or with an electric mixer).
- Fold the wet ingredients into the dry gently and combine.
- Pour into the prepared pan and bake for 35-40 minutes or until an inserted skewer comes out clean.
- Leave to cool in the tin for 10 minutes and then remove from the pan, take off the baking paper and cool completely on a rack.
For the Maple Whipped Cream Topping
- Whip the cream and maple syrup together with an electric mixer until it starts to stiffen. Refrigerate until ready to use. (Note: the amount is enough to completely cover the cake)
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 378 kcal
% Daily Value*
| Calories | 378kcal | 19% |
| Carbohydrates | 44g | 15% |
| Protein | 6g | 12% |
| Fat | 21g | 32% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 83mg | 28% |
| Sodium | 286mg | 12% |
| Potassium | 450mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 5450IU | 109% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 133mg | 13% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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