each finely grated orange zest and vanilla extract
2 ¼ cups
coarsely grated carrot (about 4 carrots)
drained, canned crushed pineapple
plain brick-style cream cheese, softened
unsalted butter, softened
Preheat oven to 350°F (180°C). In large bowl, whisk together flour, baking powder, cinnamon, baking soda, salt, nutmeg and ginger. Set aside.
In separate bowl, use an electric hand-mixer to beat eggs with sugar, oil, maple syrup, orange zest and vanilla until blended. Stir egg mixture into flour mixture 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.
Bake 35 to 40 min., or until a cake tester comes out clean when inserted into centre. Leaving cake in pan, cool completely on wire rack.
Meanwhile, beat cream cheese until light and fluffy. Beat in butter until thoroughly blended. Beat in icing sugar and maple syrup until smooth. Spread icing on cooled cake. Chill at least 1 hr. before serving.
Fold 1/2 cup (125 mL) nuts and/or dried fruit, such as pecans, walnuts, raisins or chopped pitted dates, into batter.
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