CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING

CARROT CAKE WITH MAPLE CREAM CHEESE FROSTING image

Yield 12

Number Of Ingredients 15

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2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
1 cup coarsely chopped walnuts (optional)
3 cups grated peeled carrots
two (8-ounce)packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners' sugar
1/4 cup pure maple syrup

Steps:

Preheat oven to 350 Line 24 cupcake molds with paper or butter and flour Whisk flour, baking soda, salt cinnamon, nutmeg and ginger in medium bowl to blend. Whisk sugar and oil in large bowl until well blended. Whisk in eggs one at a time. Add flour mixture and stir until blended. Stir in carrots. Divide batter amound cupcake molds, filling 3.4 of each. Bake cupcakes 14-18 minutes or until a tested comes out clean. Let cool in pans for 5 minutes then transfer to a cooling rack. Maple cream cheese frosting In stand mixer beat all ingredients on medium until fluggy. Chill the frosting for 10-20 minutes, until it has set up enough to spread.