INGREDIENTS
for the maple carrot cake
2 cups pecans, chopped (optional)
1 ½ cups dark brown sugar, packed
½ cup granulated sugar
2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¾ cup applesauce, unsweetened
1 teaspoon pure vanilla extract
1 cup vegetable oil
4 eggs, large
2 cups carrots, grated
¼ cup dried apricots, chopped
¼ cup golden raisins, chopped
pure maple syrup (for the glaze)
for the maple cream cheese frosting
2 sticks butter, unsalted, softened slightly
2 8-ounce packages full fat cream cheese, softened slightly
1 Tablespoon pure maple syrup
2 teaspoons maple extract
6 cups powdered sugar, more if needed
METHOD
for the maple carrot cake
Preheat oven to 300°F, then line a baking sheet with parchment paper. Place chopped pecans on sheet and toast for 6-8 minutes. Remove from oven, let cool.
Increase oven temperature to 350°F. Grease three 9-inch cake pans, line with parchment paper rounds, then grease parchment paper. In a large bowl combine brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla. In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Fold together the wet and dry ingredients until just combined. Add in carrots, raisins, apricots, and half of the toasted pecans (if using).
Pour batter evenly into the three pans. Place in oven and bake for 30 minutes, testing doneness with a toothpick. Bake until cooked through but do not overbake. Remove and let cool on wire racks.
for the maple cream cheese frosting
Beat frosting ingredients together with a stand or hand mixer until light and fluffy. Place in refrigerator for 10-15 minutes to chill slightly.
to assemble
Place bottom layer on platter or cake pedestal. First, brush a thin layer of maple syrup on the top followed by a layer of frosting. Top with the second layer of cake and repeat with syrup and frosting. Add final layer and another glaze of maple syrup. Apply a crumb coat (a thin layer) of frosting, then place in refrigerator for 15-20 minutes before applying the final layer of frosting to the entire cake. Garnish the top and sides of cake with remaining chopped pecans, if using.
NOTE: As this is cream cheese frosting, the cake (and any leftovers) must be refrigerated.
