Prep 45 mins
Cook 45 mins
With the moist texture of a steamed bread, this cake is scrumptious! Recently tested out on a dinner party of over 40 people, not a crumb was left! The topping is a must as it brings it all to life. The recipe also calls for 1 Tbl Fiber Sure** to be added to the ingredient list. Zaar is not accepting this as an ingredient.
- 2 extra-large eggs
- 2 extra-large egg yolks
- 1 cup maple syrup
- 1 cup plain yogurt
- 1⁄2 cup oil
- 1 tablespoon lemon juice, fresh squeezed*
- 1 teaspoon maple extract
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 4 teaspoons baking powder, very slightly rounded
- 3⁄4 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1 cup pecans, chopped
- 1 cup apple, grated with peel on
- 1 cup carrot, grated
- 250 g cream cheese
- 1⁄4 cup maple syrup
- 2 teaspoons maple extract
- 1 cup whipping cream
- pecans, to top
- NOTE: The recipe also calls for 1 Tbl Fiber Sure to be added to the ingredient list. Zaar is not accepting this as an ingredient.
- Preheat your oven to 350°F.
- Prepare a 13 by 9 pan, lining it with parchment paper (or grease and flour it lightly).
- In a large bowl, whip the eggs and egg yolks to a froth.
- Add maple syrup, yogurt and oil, mixing well.
- *For the lemon juice, heat your lemon under hot water then roll with your hand, with a bit of pressure, on the counter. This helps to release the juice.
- Measure 1 Tbl of the lemon juice into a small cup along with the extracts and Fiber Sure (or other brand of fiber supplement), mixing well to dissolve the Fiber Sure.
- In a separate bowl, mix the flour, salt, baking powder and spices.
- Add the pecans, apple and carrot to the dry ingredients.
- Blend the dry and wet ingredients without over stirring.
- Spoon the batter into the prepared pan and spread evenly.
- Bake @ 350F for approximately 45 minutes or till cake tests done (lightly pressed with your finger tip, it should spring back).
- Cool in the pan for 10 minutes then remove to a wire rack to finish cooling.
- Meanwhile, in a clean bowl, whip the cream cheese till creamy.
- Add the maple syrup and extract, blending well.
- Separately, whip the cream to stiff peaks.
- Fold the whipped cream into the cheese mixture to blend without over mixing.
- Spread with a light hand over the cooled cake and top with pecans if desired.
- Note - cooling time is not included.
I already have a favorite carrot cake, so I went in to this recipe knowing that it had a lot to live up to in terms of expectations. I liked the cake, but felt that the frosting completely overwhelmed the cake. All I tasted was maple. My 2 year old likes the frosting though, so we make a good pair. She eats the frosting and I eat the cake. The key to the review, though, is that this cake sat around for days. I know when my family of 6 does not devour baked goods, then there is something lacking.