Description
This Sticky Maple Carrot Cake with Cinnamon Drizzle is a moist, flavorful dessert featuring freshly grated carrots and warm spices, sweetened with maple syrup and brown sugar. Topped with a luscious cinnamon-spiced maple drizzle, it offers a perfect balance of sweetness and spice, making it an irresistible treat for any occasion.
Ingredients
Scale
Carrot Cake
- 250 g (2 cups) grated carrots
- 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
- 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8-inch round cake tin and line the bottom with parchment paper to prevent sticking.
- 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 until evenly combined.
- 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 mixture, ensuring even distribution. (Optional: Add chopped nuts if desired.)
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Stir gently until just combined to avoid overmixing, which can toughen the cake.
- Bake the Cake: Pour the batter into the prepared cake tin and spread it evenly. Bake in the preheated oven for 40–45 minutes, or until a skewer inserted into the center comes out clean.
- Prepare Cinnamon Drizzle: While the cake bakes, mix the maple syrup, ground cinnamon, and melted butter in a small bowl to create the drizzle.
- Cool and Drizzle: Once baked, allow the cake to cool in the tin for about 10 minutes. Then transfer it to a wire rack to cool completely. Drizzle the cinnamon-maple mixture over the warm cake before serving for an extra sticky, flavorful finish.
Notes
- For a nuttier texture, add ½ cup chopped walnuts or pecans to the batter with the carrots.
- Ensure not to overmix the batter once the flour is added to keep the cake tender.
- The cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.
- If you prefer a vegan version, substitute eggs with flax eggs and use plant-based milk and butter alternatives.
- Make sure the cake is still slightly warm when drizzling for better absorption of the syrup on the surface.
