I’ve used it twice and they taste so good! Two (8-ounce) packages cream cheese, softened Now removed. I don’t think anyone will be able to tell if you just use a cup. This looks so good! I’m wondering if you might have weight measurements? I practically paid my hubby to turn the air in our apartment on a bit early (a big no-no). 75 grams maple syrup. It’s my dads birthday and I was just about to search cake recipes- you saved my life! What grabbed me though, was how you did the frosting. These cupcakes were fantastic! It worked out great halved in two 6″ rounds with room to spare, thank you! I halved this recipe, and I was so pleased with the result! Cute, cute, cute. Will I need to double the maple frosting recipe for 4 thin layers? You are clever :-). I’m not sure if it’s the lack of sugar in the pretzels compared to the grahams or the increased salt from the pretzels themselves, but I felt it was a tad on the savory side. … Thanks for sharing! next, I have a question on this recipe. Thanks! Yes, other cookies would work, but I don’t think you’ll find the graham taste strong here. Needed a little longer to cook but that could be my oven. Madeleine — Ah, now I see. Try digestive biscuits or speculoos, just grind them as finely as you can. I’m super sad because the recipe looks so good and I was hyping up carrot cake to everyone and I might have to throw it away, which always makes me super sad. Still the (cup)cakes were delicious- the BF, his family and myself all LOVED them! Love this cake! If I halve the recipe, will I end up with 2 (slightly thicker) 6″ layers? Very bad form. Thanks, great recipe! I never tried carrot cake or cupcake – can you belive it??? Meanwhile, make the glaze: Whisk together the labneh, confectioners’ sugar, vanilla, lemon zest, and salt. I have never had my own birthday cake that someone lovingly made for me each year. She loves carrot cake and I think cupcakes would be such a cute alternative-definitely bookmarking this recipe! or is there that big a difference? what would u recommend to do with the amounts for a non layered cake? Do you have any suggestions for a maple cream cheese frosting that does not include confectioner’s sugar? I found that I really packed my measuring cup, I used 9 carrots grated really small with a box grater. I made a normal size cake as written, which was delicious. I doubled the cake recipe and increased the frosting by 1.5. If not, I have no idea why it would happen unless there had been an ingredient measured incorrectly. And did I mention I love maple. 2 teaspoons baking soda This will be my new go-to recipe for sure. But still, I remember the cake being orange. Should I make half since I definitely don’t want any leftover? Will be making this for Father’s Day. Is there any chance that you could update this recipe with weight/metric information? Thank you for another winner to add to my go-to pile. I made a three layer cake with it and after sitting out for 30 minutes, the top layer started sliding off! So we have hope that she would grow out of it. I found my birthday cake! You make it look so simple. I HAVE to try that! Such a delicious carrot cake! Thank you for sharing! thank you for this recipe. If i make this in 9×13- how long to bake? I need this to be in my face. Can this be mixed in your stand mixer if using slow speeds, or do you need to do it all by hand? Yay! I keep trying to convince my son to let me do one of these for his birthday, but all he wants is chocolate, chocolate, chocolate and I’ve apparently reached that age where I no longer have the energy to make clever cakes for my own birthday, as I once did. The cake is light and fluffy with a moist crumb that isn’t dense or marshy. xx. Hi, I’m always up for trying out a new cake recipe, but is there a suitable UK substitute for graham crackers? I’ve gotten a bunch of comments that expressed the same about color. My only recommendation would be to really cool down- like, stick in the freezer- before fully removing from the springform. Can I substitute baby food carrots? Recipe note: as I’m not a fan of butter in frosting, I used a combination of cream cheese, mascarpone and whipping cream. Note now added in headnotes. I recently made a carrot cake with a lemon zest-flavored mascarpone frosting it was untraditionally divine. Thank you so much, Deb, for all your amazing recipes over the years. I know you said to make ahead to wrap well and freeze, but is it worth it to freeze it for just 24 hours? It’s quite soft and tender without it. My family loved it. I skipped on the nuts since the birthday boy isn’t a big fan of nuts but loves carrot cake, and used a different cream cheese frosting recipe since I wasn’t sure people would love the maple (and real maple syrup’s not easy to find in Florida.) I note up top that each layer is a mere 1/2-inch thick — is that about what you got? I have made this cake every year for the last three years for my bf’s, now fiance’s birthday because carrot cake is his favorite. My husband made me this as a double-decker birthday cake today and it was divine. Just stumbled upon your website looking for some cake recipe. and everyone loved it. It gives the most control and little mess. I’m not particularly fond of cakes with over the top frosting with roses and swirls and what have you. According to the comments I am all alone, though! It looks absolutely perfect and it is killing me not to try a piece in advance. great recipe. :), Your site has long been a favorite resource of mine! I only have whole wheat flour- have you tried that? Add 3 cups old-fashioned rolled oats and the shredded carrots and stir by hand to combine. I also used half graham crackers and half ginger thin cookies. They were still very shiny, but after frosting and some time in the refrigerator they turned out quite delicious. It makes frosting wetter. Just a warning for those who make a half batch – it makes more like 13-14 cupcakes. Wonderful recipe. I don’t even like frosting and i was eating this icing with my fingers!!! Just a short reminder. Thanks Deb! Beauty recipe as usual! Thanks for all the awesome recipes!! This is the BEST carrot cake recipe I’ve ever used. :). I’m not an experienced baker, having only recently started baking cakes from scratch, so my results have been someone hit-or-miss. to the mix sounds great! I highly recommend using brown sugar instead of normal caster sugar and definitely adding the raisins. (That’s what I usually use.) She said they were the best cupcakes I’ve ever made, so thank you for the delicious recipes! You’ll want to beat the egg whites to a good froth before adding the dry ingredients. Janice-this is bizarre-this is exactly what happened to mine. 113 grams butter (4 ounces) Thank you, and can i just say that I’m so impressed you keep responding to comments for years and years after the initial recipe! It’s tough to weed through over 300 comments. I can’t not thank you! If anyone’s interested, I have here a post for the carrot-zucchini-yogurt (+molasses+wheat germ) muffins I just made. 2 (8-ounce) packages cream cheese, softened (455 grams total) To assemble a carrot layer cake, frost the top of one cake, place the other cake on top. I made this for my husbands birthday, as carrot cake is his favorite, however my son is allergic to pecans and walnuts. That said, I had intended to put a little more between each layer (closer to what you see on the top) but just didn’t plan well. I also used a bit less butter and icing sugar for the frosting. It would be great to see more recipes for cakes which rely on vegetables as a source of moisture and texture, e.g., courgettes (zucchini), etc. Thanks for an amazing recipe! Did you do anything to retain that color? I also made a smash cake by taking 1/3 of the recipe, replacing 1/2 the sugar with maple syrup and leaving out the other half, and “frosting” it with just whipped cream cheese. I baked half a batch of these cupcakes on the weekend, and they were FABULOUS (even if all my nuts and raisins sank to the bottom). I made these the other day and they were awesome! And, also, while I’m here — THANK YOU for your cookbook. I will use it next time instead of my grade A maple which was indistinguishable. Thanks for the recipe! Claudia- it is 16 ounces total of cream cheese. Thank you so much for your recipe!! I’m paying attention, but confused too! The frosting tastes great (i love the idea of putting maple syrup in it) and making them was fairly easy! And making it successfully was, for me, a big step forward in my quest to make friends with the oven in our new house, so thank you for that too. So in all it was 1/4 cup less liquid than the recipe calls for, but it was super moist and delicious. Thank you for a lovely finish to his birthday dinner! I’ve made these cupcakes a few times without the frosting, and they are a.ma.zing! The first is the S’More Cake from The Smitten Kitchen Cookbook. should up the protein content of the 00 flour. My husband loves anything with cream cheese and he prefers baked good that aren’t too sweet. Does one tablespoon really make a difference? But I was wondering how to convert the recipe to fit smaller round cake pans? I don’t even like pineapple on its own that much, but it adds a ton of moistness without the flavor becoming overbearing. What an excellent use for the CSA carrots that have taken up residency in my fridge! Oh my-I think I just stumbled upon something great! finally i can make my husband a birthday cake he enjoys. moist, flavorful, perfect. would it still turn out ok if i only used one cup of sugar? Thank you for the recipe! So good. Only one question: any idea about the brown color the cake takes? I made a pie crust once, it was pretty good, but not enough better than the frozen kind to justify the mess. I’ve just made this and they don’t taste much of carrot, but I think it’s because I didn’t grate them fine or thin enough. Thank you for sharing. question: would i be able to use the carrot shavings from a juicer in place of grated carrots? Oh hey, another question. I must say, I think I liked the cookie sandwiches better only because I love gingersnaps more than carrot cake (but not by much). Wonderful recipe! (Will make the frosting later so I haven’t tasted it yet). No surprise there. I won’t tell them if you don’t. Lovely texture and makes a gorgeous three layer cake. I’ve had carrot cake on my to make list for a while, so I need to make the leap! I made this early this morning. Carrot also is a good choice for this cake. Any idea what this could be or anyone else experience this?!?! Thanks for pointing me to your photo album! We filled the muffin cups (with paper) only half full. Article by smitten kitchen. I’ve tried many carrot cake recipes that I’ve tucked away over the years, and this is by far the most moist and flavorful. :). I can’t see adding raisins harming much, though. Your work and site suddenly feel like a gift to this American girl living in a new place :). I must try adding maple syrup to my frosting when I bake my next batch of cupcakes…, Mmmmmm … maple cream cheese … curse working for a company that doesn’t have a kitchen stocked with the ingredients and equipment I need to satisfy an immediate craving while on the clock. If you have the Joy of Cooking, I do remember that they have a nifty little section on how to adapt recipes for high altitudes. i made them for a friend’s birthday before a trip and somehow ended up with a bunch of people who dont like carrot cake, so they stuck around longer than expected! I made these last night using my new Wilton SQUARE cupcake pan that I’m in love with! thanks :), Deb-made the cake yesterday. I made it with 9″ rounds, it was so so moist and flavorful. im very impressed! Hello Deb, I am a long time smitten kitchen follower and I adore your writing and recipe collection. This cake is amazing! I want to make another one now to keep here at home and enjoy selfishly!!! Just finished icing the cupcakes and they’re heavenly!!! DELICIOUS. Yesterday I made the recipe in cupcake form and again grated the carrots in the food processor but then put the grated pieces back in the processor (in batches) and used the metal blade to create smaller pieces. Carrot cake is his favorite, and he said this was his favorite carrot cake ever! Clearly standard means different things to different manufacturers. I’m making this today. I love the “yes you can use the same one” about the whisk. Just lovely, thank you for sharing! Also added vanilla, but I don’t think I can taste it. carrot cake with maple-cream cheese frosting, First published December 8, 2008 on smittenkitchen.com |, orange and green carrots eloquently piped on top, http://straightfromthefarm.wordpress.com/2007/09/27/whats-up-doc/, post for the carrot-zucchini-yogurt (+molasses+wheat germ) muffins, https://smittenkitchen.com/2008/12/carrot-cake-with-maple-cream-cheese-frosting/#comment-651646. My word, just careful frosting and a bonus too substituting ground almond biscottis ( from our local Sicilian )! Since I do that all of the time in my busy holiday baking schedule for some of your recipes made. One cup of sugar in it course ) a food processor so they sunk the! 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