Description
This Sticky Maple Carrot Cake with Cinnamon Drizzle is a moist, flavorful dessert featuring grated carrots, warm spices, and a rich maple syrup infusion. Baked to perfection and topped with a sweet cinnamon drizzle, this irresistible cake is perfect for any occasion and sure to satisfy your sweet tooth.
Ingredients
Scale
Dry Ingredients
- 190 g (1 ½ cups) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp salt
Wet Ingredients
- 250 g (2 cups) grated carrots
- 150 g (¾ cup, packed) light brown sugar
- 100 g (½ cup) unsalted butter, melted
- 3 large eggs
- 120 ml (½ cup) maple syrup, plus extra for drizzle
- 60 ml (¼ cup) milk
- 1 tsp vanilla extract
Cinnamon Drizzle
- 60 ml (¼ cup) maple syrup
- ½ tsp ground cinnamon
- 1 tbsp unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare an 8-inch round cake tin by greasing it and lining the bottom with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, and salt to evenly distribute the spices and leavening agents.
- Combine Wet Ingredients: In a large bowl, whisk the melted unsalted butter, light brown sugar, eggs, maple syrup, milk, and vanilla extract until the mixture is smooth and homogenous.
- Add Carrots: Fold the grated carrots gently into the wet ingredients to incorporate them without losing moisture or texture.
- Incorporate Dry into Wet: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and keeping the cake tender.
- Bake the Cake: Pour the batter into the prepared cake tin and spread it evenly. Bake for 40–45 minutes, or until a skewer inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare Cinnamon Drizzle: While the cake bakes, mix together the maple syrup, ground cinnamon, and melted butter in a small bowl to create a flavorful drizzle.
- Cool and Drizzle: Once the cake is baked, allow it to cool in the tin for about 10 minutes before transferring it to a wire rack to cool completely. Drizzle the cinnamon mixture over the warm cake before serving to add a sticky, sweet finish.
Notes
- Optional: Add chopped nuts like walnuts or pecans to the batter for extra crunch.
- Ensure not to overmix the batter to keep the cake moist and tender.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to 5 days.
- Warm the maple syrup drizzle slightly if it thickens before drizzling for easier pouring.
