2 cups all purpose flour
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground/minced ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated peeled carrots
2 8-oz packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup
- Preheat oven to 350 F.
- Whisk flour, baking soda, salt, cinnamon, nutmeg and ginger in large bowl.
- Mix in sugar and oil until well blended, then whisk in eggs one at a time. Stir in grated carrots.
- Pour batter into greased 9 x 11 baking pan or 24 cupcake molds.
- Bake 25 minutes for pan, or 18 minutes for cupcakes, until a toothpick inserted into the center comes out clean. Let cool completely before icing them.
- To make icing, beat all ingredients until fluffy. Chill for 10-20 minutes to set.