Carrot Cake with Maple Carrot Frosting

Last year, I facilitated a luncheon for a group of Jewish Women. The focus was on coming together to share recipes for the upcoming Passover holiday. My role at this event was to share healthier alternatives for holiday meals as well as share stories from my life relating to the dishes that I highlighted.

There is something very special about coming together with like-minded women. The commonality could be similar taste in food or books or similar lifestyle. Or it could simply be because we are all strong Jewish women. Regardless of the topic, the culture of coming together as a group makes us stronger.

With the Passover and Easter holidays around the corner, there are many wonderfully simple steps we can take to make the meals healthy and still delicious!

In this video cooking demonstration and recipe, I showcase my maple-glazed carrot cake recipe. It is a Passover-friendly recipe and perfect for an Easter holiday dessert as well.

Whether you spend these holidays with your family or friends, I hope your time is filled with warmth and love and ‘coming together’!

Print Recipe

Maple Carrot Frosted Carrot Cake

This cake is deliciously moist and the carrots give it a nice extra fresh flavor. You can substitute the carrot cake theme for another by omitting the carrots and cinnamon and adding different ingredients like chocolate chips or chopped walnuts and banana, or chopped sautéed cinnamon apples to make an apple cake. You can also leave it without added ingredients and just make a traditional vanilla cake that can be frosted with my decadent chocolate frosting that you can find on my blog! This 1-layer cake can be doubled to make a 2-layer cake.

Servings

Ingredients

1-Layer Cake

• 3/4 cup cassava flour
• 2/3 cup arrowroot powder
• 1/2 cup ground flaxmeal
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp sea salt
• 1-2 carrot, grated (squeeze grated carrots and save juice for frosting)
• 2 eggs
• 1/2 cup olive oil
• 1/2 cup unsweetened DF milk
• 1/2 cup maple syrup
• 2 tsp vanilla extract
• 1/3 cup apple sauce (or you can substitute 1 mashed banana)

Frosting

• 1/2 lb maple cream (can be purchased through amazon.com or at some farmer's markets)
• 1 cup organic palm oil shortening (Spectrum)
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbs unsweetened DF milk
• 2 tbsp carrot juice

Servings Ingredients 1-Layer Cake 3/4 cup cassava flour 2/3 cup arrowroot powder 1/2 cup ground flaxmeal 2 tsp baking powder 1 tsp baking soda 1 tsp sea salt 1-2 carrot, grated (squeeze grated carrots and save juice for frosting) 2 eggs 1/2 cup olive oil 1/2 cup unsweetened DF milk 1/2 cup maple syrup 2 tsp vanilla extract 1/3 cup apple sauce (or you can substitute 1 mashed banana) Frosting 1/2 lb maple cream (can be purchased through amazon.com or at some farmer's markets) 1 cup organic palm oil shortening (Spectrum) 2 tsp vanilla extract 1/4 tsp sea salt 1 tbs unsweetened DF milk 2 tbsp carrot juice

Instructions

1. Grease cake tin and preheat oven to 350 degrees F.
2. Combine all dry ingredients in large bowl and mix until combined.
3. Add grated carrot to dry mix and mix until all grated carrots are covered in flour and no large clumps are visible.
4. In separate bowl, add all liquid ingredients including apple sauce and mix with whisk until smooth consistency.
5. Add liquid mixture to dry mixture and mix well until fully incorporated and smooth consistency.
6. Pour batter into greased cake tin and bake in oven at 350 degrees F for 35 minutes or longer until toothpick test comes out clean.
7. When cake is done baking, let cool in cake tin and then on cooling rack until fully cooled. Do not make glaze until cake is fully cooled or else glaze will not stick to cake.
8. Once cake is cooled, Place on cake plate and place pieces of parchment paper underneath outer layer of cake to catch glaze.
9. Add all frosting ingredients into large bowl or cleaned electric mixer bowl. Using electric mixer or handheld electric mixer, begin on low until arrowroot is mixed in, then mix on high until smooth and glossy. If frosting is too thin, add more arrowroot, 1 tbs at a time. If frosting is too thick, add more milk, 1 tbs at a time.
10. Once frosting is at desired consistency, begin to frost cake. If you are making a 2-layer cake, you can lightly frost the top of the bottom layer, and then gently frost the second layer on top and on sides.

Recipe Notes

You can vary this recipe slightly by folding in chopped walnuts or pecans and also sprinkle over frosting on top of cake and/or between layers if making a 2 layer cake. You can also add some cinnamon to cake batter and frosting if preferred.