- Level
- very easy
- Prep Time
- 10 mins
- Cooking Time
- 1 h
- Total Time
- 1 h 55 m
- Serves
- 24
Ingredients
- 2 cups
- all-purpose flour
- 500 mL
- 2 tsp
- each baking powder and ground cinnamon
- 10 mL
- 1 tsp
- each baking soda and salt
- 5 mL
- ¼ tsp
- each ground nutmeg and ground ginger
- 1 mL
- 3
- eggs
- 1 â…“ cups
- sugar
- 325 mL
- ¾ cup
- canola oil
- 175 mL
- 2 tbsp
- maple syrup
- 30 mL
- 1 tsp
- each finely grated orange zest and vanilla extract
- 5 mL
- 2 ¼ cups
- packed coarsely grated carrot (about 4 carrots)
- 550 mL
- 1 cup
- drained, canned crushed pineapple
- 250 mL
- Maple Cream Cheese Icing:
- 8 oz
- plain brick-style cream cheese, softened
- 250 g
- ¼ cup
- unsalted butter, softened
- 60 mL
- ¼ cup
- each icing sugar and maple syrup
- 60 mL
Directions
Step 1
Preheat oven to 350°F (180ºC). In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside. In separate bowl, use hand-mixer to beat eggs with sugar, oil, maple syrup, orange zest and vanilla until blended.
Step 2
Stir wet ingredients into dry ingredients just until moistened. Fold in carrots and pineapple. Scrape into greased and floured or parchment paper-lined 9 x 13-in. (3-L) baking pan. Smooth top of batter.
Step 3
Bake 35 to 40 min., or until a cake tester comes out clean when inserted into centre. Cool cake completely in baking pan set on wire rack.
Step 4
Meanwhile, beat cream cheese with hand mixer until light and fluffy. Beat in butter until blended. Beat in icing sugar and maple syrup just until smooth. Spread icing on cooled cake. Refrigerate at least 1 hr. before serving.
Tip
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
