Carrot Cake with Maple Frosting

2 cups (500 mL) sugar
1 cup (250 mL) oil
4 eggs
2 cups (500 mL) flour
2 tsp (10 mL) baking soda
1 tsp (5 mL) cinnamon
3/4 tsp (3 mL) ginger
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground nutmeg
4 cups (1 L) finely grated carrots
1 cup (250 mL) toasted walnuts, chopped
Maple Frosting (click for recipe)

Using medium speed of an electric mixer, beat together sugar, oil and eggs until well blended. Combine next 6 ingredients (flour through nutmeg) and stir into egg mixture until blended. Stir in carrots and walnuts. Pour batter into a greased 9x13 inch (23x33 cm) baking pan. Bake at 350ºF (180ºC) for 55 - 60 minutes or until cake tests done. Cool in pan on a rack. Spread with Maple Frosting. Cover and refrigerate for up to 3 days. May be frozen.

Last updated on April 19, 2018