Ingredients
2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
3 cups finely grated carrots
1 cup chopped pecans, toasted
3 large eggs
1 cup pure maple syrup
3/4 cup vegetable oil
1 tsp vanilla extract
For the Drizzle: 1 cup powdered sugar, 1 tsp cinnamon, 2 tbsp maple syrup, 1 tbsp milk
Instructions
Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or bundt pan thoroughly.
Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt until well combined.
Step 3: In a large bowl, beat the eggs, maple syrup, vegetable oil, and vanilla extract until the mixture is smooth and slightly frothy.
Step 4: Gradually fold the dry ingredients into the wet ingredients using a spatula, being careful not to over-mix the sticky maple carrot cake with cinnamon drizzle batter.
Step 5: Gently fold in the finely grated carrots and toasted pecans until evenly distributed.
Step 6: Pour the batter into the prepared pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 8: Prepare the cinnamon drizzle by whisking powdered sugar, cinnamon, maple syrup, and milk until smooth. Drizzle generously over the cooled cake before serving.
Notes
Ensure carrots are grated finely for the best texture. Use pure maple syrup for the authentic ‘sticky’ finish.
- Prep Time: PT25M
- Cook Time: PT50M
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: sticky maple carrot cake with cinnamon drizzle, carrot cake, maple syrup recipe, cinnamon glaze, autumn dessert, moist cake
