Carrot cake with maple-cream cheese frosting from Smitten Kitchen by Deb Perelman

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Notes about this recipe

  • sarahkalsbeek on January 12, 2022

    This review is for the maple-cream cheese frosting, which I made to go with gingerbread cupcakes. Absolutely delicious!

  • michalow on August 07, 2021

    These did a good job of satisfying my carrot cake craving, even without the frosting. I used part whole wheat pastry flour, and while this no doubt made my cupcakes a bit denser, I didn't mind. I found them quite salty, though -- if I make them again, I will reduce the salt by at least a third. Took considerably longer than expected to bake.

  • okmosa on March 23, 2021

    I’ve made this cake many times because carrot cake is my daughter’s favorite and she asked for it again this week for her birthday. I usually make this in three 7” pans for a taller, narrower cake pile-up. The frosting is just enough to get a coating all around but not much more than a crumb coat which is enough for cream cheese frosting. The only other changes I make are adding/substituting grated fresh ginger if I have it on a hand and adding a couple healthy pinches of salt to the frosting.

  • sldoug on March 26, 2016

    I feel like I can hardly rate this recipe since I made so many changes to it. I had to use half olive oil as I ran out of canola, I forgot I was halving the recipe and had to carefully scoop out the double baking soda and salt I used (meaning who knows how much I actually added), I didn't have powdered ginger so I used twice as much fresh, hoping that was a reasonable substitution. I used about 190 g carrots, which was a cup and a half, fairly firmly packed. Per the end result, that seemed about right, although mine didn't turn out as prettily orange as the recipe photos suggest. The flavor was good though, although I'm not sure the cream cheese frosting was exactly what I was looking for...maybe it was too sweet? Maybe it should have had vanilla? The tiniest pinch of salt? I'd make the cupcakes again though, and maybe just try a different frosting.

  • monica107 on April 21, 2014

    I made these as mini-cupcakes. The frosting came out a bit too sweet for my tastes, but everyone else thought it was a perfect complement to the cake. I used a whole 2-lb bag of carrots and still didn't quite get the required amount - but it was enough. This will definitely be a go-to dessert option for me.

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