Olive Oil Carrot Cake with Maple Cream Cheese Frosting

Prep Time25

Cook Time40

Course: Dessert

Cuisine: American

Servings: people

Preheat oven to 350°F (177°C). Grease with butter and flour you 9 inch pan, then line with parchment paper. Take the out the cream cheese and butter out of the fridge if you haven't already!
Sift all dry ingredients and add to a large mixing bowl. Then add your wet ingredients: add one egg and mix the cake batter, then do the same for the 2 other eggs. Add in the oil, the grated carrots, pineapple, and pecans and mix until well combined.
Pour batter into the 9 inch pan and bake for 40 minutes. Use a cake tester to check if it's done. If the batter on the pick is still wet, bake for another 5 minutes more.
Remove the cake from the oven, loosen the sides of the cake with an offset spatula and invert to a cooling rack. The cake might still be warm at this point so make sure it's completely cooled before adding the frosting.

While the cake is cooling, make the frosting: add cream cheese (room temperature) to a medium mixing bowl and with a hand mixer, whisk the cream cheese on medium speed then add the butter. Both these ingredients should be at room temperature. Add the maple syrup, the orange juice and orange zest. Set aside. It will appear to be more liquid than you'd want it to be, but it will harden once it's refrigerated.
In a separate bowl, add the heavy cream and whip until it's stiff peaks.
Fold in the whipped cream into the cream cheese mixture. Place in the refrigerator until the cake is at room temperature and is ready to be frosted.

Once the cake is completely cooled, spread the frosting on the top and sides using an offset spatula.
If you have extra pecans and grated carrots, you can use them to decorate the cake.

We'll email this post to you, so you can come back to it later!

Tried this recipe?Leave a comment below and tag @neweltastingtable on social!