Print Options:

Carrot Cake with Maple Cream Cheese Frosting

Yields1 Serving

homemade carrot cake from scratch with maple cream cheese frosting

 2 ¼ cups wheat flour
 2 tsp baking powder
 1 tsp salt
 2 tsp ground cinnamon
 2 tsp ground ginger
 ¼ tsp ground nutmeg
 ¼ tsp ground allspice
 3 eggs
 1 ½ cups applesauce
 1 ½ cups maple syrup
 1 tsp vanilla
 ¾ cup diced pineapple
 2 cups shredded carrots
 1 cup unsweetened shredded coconut
 1 cup chopped walnuts
Maple Cream Cheese Frosting
 8 oz cream cheese, softened
 4 tbsp butter, softened
 3 tbsp maple syrup
 ¼ tsp salt

Preheat oven to 350°F.


Combine dry ingredients in a large bowl (wheat flour through spices). In a separate bowl, mix wet ingredients with a whisk (eggs through vanilla). Pour wet ingredients into bowl with dry ingredients and whisk to combine. Fold in last four ingredients – pineapple, carrots, coconut, and walnuts.


Pour batter into greased pan (I used coconut oil). This recipe will either fill a 9x13” cake pan or two 8” round pans.


If using a 9x13” pan, bake for 45 minutes, or until a toothpick inserted in the center comes out clean. If using two round pans, bake for 30 minutes.

Maple Cream Cheese Frosting

With an electric mixer (handheld works fine), beat together the cream cheese and butter until smooth. Add maple syrup and salt and beat again until smooth.
(The frosting recipe makes enough for 24 cupcakes, two 8” cake pans, or a 9x13” cake pan.)