CARROT CAKE WITH MAPLE FROSTING

Ingredients

• 2 cups granulated sugar
• 1 cup canola oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 tsp baking soda
• 1 tsp cinnamon
• 3/4 tsp ground ginger
• 1/2 tsp salt
• 1/4 tsp freshly ground nutmeg
• 4 cups finely grated carrots
• 1 cup toasted walnuts, chopped
• Maple Frosting

Directions

1. Preheat oven to 350°F.
2. Using medium speed of an electric mixer, beat together sugar, oil and eggs until well blended.
3. Combine flour, baking soda, cinnamon, ginger, salt, and nutmeg in a bowl, then stir into egg mixture until blended.
4. Stir in carrots and walnuts. Pour batter into a greased 9x13 inch baking pan.
5. Bake until cake tester inserted in centre comes out clean, about 55 - 60 minutes. Cool cake completely in pan on a rack.
6. Spread with Maple Frosting. Cover and refrigerate for up to 3 days. May be frozen for up to 1 month.

Ingredients

• 8 oz (250 g) cream cheese, softened
• 1/4 cup salted butter, softened
• 3/4 cup icing sugar
• 1/4 cup maple syrup
• 1/2 tsp vanilla

Yield: Makes enough frosting for a 9x13 inch cake.

Directions

1. Using medium speed of an electric mixer, beat together cream cheese and butter until fluffy.
2. Beat in icing sugar. Add maple syrup and vanilla; beat until blended.