As the first spring thaw occurs in areas with maple trees a wonderful event happens within the trees; the sap starts to circulate and can be tapped to create delectable maple syrup. It takes up to 40 gallons of sap boiled or evaporated down to create one precious gallon of pure maple syrup without chemicals or preservatives.
Maple syrup is a much loved very nutritious product that is used for many treats. People eat maple glazed donuts, drench their pancakes and waffles in the syrup and sprinkle maple sugar on oatmeal or in tea to sweeten it. Maple can also be a delicious taste sensation in cakes and cupcakes.
This recipe combines moist grated carrots and apples with maple syrup to produce a dense cake perfect for stacking and icing with decadent maple buttercream. Every bite features the taste of a maple without being overwhelmingly sweet so enjoy this recipe for an golden anniversary or spring birthday party.
Prep Time: 15 minutes
Cook Time: 45 minutes
: 1 hour
Total Time: 2 hours
Yield: One nine inch round layer cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 tsps. baking powder
- ½ tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ½ tsp. allspice
- ½ tsp. ginger
- 1 cup canola oil
- 4 eggs, beaten
- 2 tsp. pure vanilla extract
- 3/4 cup pure maple syrup
- 2 cups finely grated carrot, packed firmly
- 1 large apple, peeled and grated
- 3/4 cup pecan pieces (optional)
- Maple Buttercream
- 3 cups butter, at room temperature
- 1 1/2 cup pure maple syrup
- 2 tsps. pure vanilla extract
- 5-6 cups sifted confectioner’s sugar
- Preheat oven to 325 degrees F
- Grease two nine inch round cake pans with butter and lightly dust with flour. Put cut parchment circles into the bottoms of the pans and set aside.
- In a large bowl combine all-purpose flour, granulated sugar, baking powder, salt and spices until uniformly mixed and make a deep well in the middle of the ingredients.
- In a medium bowl whisk canola oil, eggs ,vanilla and maple syrup until well blended and pour into the well in the dry ingredients.
- Stir batter with a wooden spoon until mixed completely; it will seem quite thick.
- Add grated carrot and apple to batter and combine thoroughly.
- Add pecans if you are using.
- Spoon cake batter into pans evenly and smooth the tops.
- Bake cake in preheated oven for 45 minutes or until an inserted toothpick comes out cleanly.
- Transfer baked cakes to a wire rack and cool for at least 5 minutes, then invert to peel parchment off the bottom and cool to room temperature, right side up.
- Cakes should be chilled completely before icing with maple buttercream. They can also be frozen for up to 6 months if wrapped tightly and put into large Ziploc bags.
- In a large bowl beat butter with electric beaters until very fluffy and creamy.
- Add maple syrup to butter beating to combine completely, scraping down the sides of the bowl at least once.
- Add vanilla extract and beat it in.
- Add confectioner's sugar a little at a time, beating to combine each time until the desired sweetness and texture is achieved. Icing might be soft so refrigerate until firm enough to spread.
- Level cooled cakes by cutting off any peaks on the tops.
- Using a piping bag filled with maple icing topped with just a coupler pipe concentric rings of icing until the layer is covered completely. Smooth icing out.
- Chill the first cake layer so icing ring is firm but not hard.
- Stack second layer on top of first, pressing down firmly to create a seal.
- Frost the entire cake with remaining icing and decorate with whatever theme you want for an event.