All You Need
- 2 cups (500 mL) unsalted butter, room temperature, divided
- 3/4 cup (175 mL) packed light-brown sugar
- 3/4 cup (175 mL) granulated sugar
- 3 large eggs
- 2 1/2 tsp (12 mL) Club House Pure Vanilla Extract, divided
- 1/2 cup (125 mL) water
- 2 1/2 cups (625 mL) shredded fresh carrots
- 2 1/2 cups (625 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) Club House Ground Cinnamon
- 1/2 tsp (2 mL) Club House Ground Ginger
- 1/4 tsp (1 mL) Club House Ground Nutmeg
- 1 cup (250 mL) finely chopped pecans
- 1 pkg (250 g) cream cheese
- 2 1/2 tbsp (37 mL) pure maple syrup or 1 tsp (5 mL) Club House Maple Extract and 2 tbsp (30 mL) milk
- 2 lb (1 kg) icing sugar
Grease and flour the two 8 or 9-in (20 or 23 cm) cake pans and line the bottoms of each with parchment paper. In a stand mixer fitted with a paddle attachment, cream 1 ½ cups (375 mL) butter (med/low speed) then add both brown and granulated sugars and continue to cream for another minute.
Add the eggs, one at a time, mixing for a minute after each egg. Add in 1 ½ tsp (7 mL) vanilla, water and carrot and mix for an additional minute. During this process, make sure to turn off the mixer and scrape down the sides of the bowl at least 3 times. Remove the bowl from the mixer and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg. Add the dry mixture and the nuts all at once to the wet ingredients. Stir to completely combine, making sure that there are no dry bits of flour remaining.
Scrape the thick batter evenly into the two prepared cake pans and bake in a preheated 350°F (180°C) oven for 35 minutes (if using 9-in/23 cm pans, check at around the 30 minute mark). Allow the baked cakes to cool in pans for 10 minutes, then invert them on to cooling racks to cool completely before frosting.
For the frosting: In a stand mixer fitted with a paddle attachment, cream together the cream cheese and remaining ½ cup (125 mL) butter (med/high speed) until light and fluffy. Turn off the mixer and add the remaining 1 tsp (5 mL) vanilla and maple syrup (or Maple Extract and milk) along with all of the icing sugar. Carefully drape a tea towel over the top of the bowl and hold it taut (unless you have a bowl guard with your mixer… if you don’t do this you will end up with icing sugar all over your kitchen). Turn the mixer on slow until the icing sugar starts to come together with the cream cheese mixture. Once you are no longer in danger of turning your kitchen into a blizzard, remove the tea towel and turn the mixer back up to medium high. Allow the frosting to whip for about 2 or 3 minutes, until again light and fluffy.
Tip: Icing makes enough to fill and frost this cake and probably will be a bit left over… perfect for topping cinnamon buns