Carrot Cake

Key is the maple cream cheese frosting. Bake in a 9x13 pan.

Instructions

1. Set oven to 350°F

2. Grease and flour pan

3. Into the food processor, process until carrot pieces are small:

   • 1 lb bag of carrots
   • 1 cubic inch ginger

4. Whisk together in large bowl:

   • 1 1/4 cups vegetable oil
   • 3 eggs
   • 1 cup white sugar
   • 1 cup brown sugar
   • 2 1/2 teaspoons vanilla extract

5. Dry ingredients, mix in a separate large bowl:

   • 2 cups flour
   • 1/2 teaspoon salt
   • 2 teaspoons baking powder
   • 2 teaspoons baking soda
   • 2 1/2 teaspoons ground cinnamon

6. Mix wet and dry ingredients together

7. Mix chopped up carrots into batter

8. Add in 1 cup walnuts into batter

9. Bake until not wet in the center, about 30 to 35 minutes

10. Let cake cool in pan for ~5 minutes, then take out of pan to cool on rack. Let cool until not so warm before applying icing.

Icing

1. Mix in medium bowl until smooth:

   • 8 oz cream cheese (warm)
   • 1/2 cups butter (warm)

2. Add in sugar and maple syrup and mix until nice.

   • ~1 cup confectioners sugar
   • 1/3 cup maple syrup

Let cool in fridge so it’s not so droopy.