Maple Carrot Cake Recipe

Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or three 8-inch pans) with parchment; lightly flour or dust with a little flour.

Toast the walnuts: Spread walnuts on a baking sheet and toast in the preheated oven 5–8 minutes until fragrant and lightly browned. Let cool, then chop coarsely if using halves.

Prepare dry ingredients: In a large bowl whisk together the flour, baking powder, baking soda, and salt until combined. In a separate small bowl combine the 11-spice mix: cinnamon, ginger, allspice, cardamom, cloves, nutmeg, black pepper, and for depth add extra 3 warm-spice measurements by repeating cinnamon, ginger, and allspice to reach an aromatic blend (total spices equal the quantities listed in ingredients). Whisk the spice mix into the flour mixture until evenly distributed.

Prepare wet ingredients: In the bowl of a stand mixer or a large bowl with a hand mixer, combine the granulated sugar, brown sugar, oil, and maple syrup. Beat on medium speed until sugars begin to dissolve and mixture is glossy, about 1–2 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

Combine wet and dry: With the mixer on low, add about one-third of the dry flour mixture to the wet ingredients, then half of the buttermilk; continue in two more additions, ending with the last third of dry. Mix only until just combined—do not overmix.

Fold in carrots and add-ins: Using a rubber spatula, fold in the grated carrots, toasted chopped walnuts, minced candied ginger, dried pineapple, and optional shredded coconut until distributed evenly through the batter.

Divide and bake: Divide the batter evenly between the prepared pans, smoothing the tops. Bake on the middle rack 28–36 minutes for 9-inch pans (25–30 minutes for 8-inch) or until a toothpick inserted in the center comes out with a few moist crumbs and the cakes bounce back slightly when touched.

Cool: Allow cakes to cool in pans on a wire rack for 15 minutes, then run a knife around the edges, invert onto the rack, remove parchment, and flip right-side up to cool completely before frosting (at least 1 hour).

Bring ingredients closer in temperature: Remove cold cream cheese from the refrigerator about 10–15 minutes before starting so it softens slightly but remains cool. Keep powdered sugar sifted and nearby.

Beat butter and cream cheese: In a large bowl with a mixer, beat the softened butter and cream cheese on medium speed until smooth and combined, about 1–2 minutes.

Add maple and vanilla: Beat in the maple syrup and vanilla extract until incorporated.

Add powdered sugar: Reduce mixer speed to low and add the sifted powdered sugar in two additions, beating just until incorporated. Increase to medium speed and beat 30–45 seconds until light and creamy. Scrape the bowl as needed. Stir in the lemon zest to brighten flavor. Taste and adjust sweetness or maple flavor: add up to 1–2 tbs extra maple syrup if desired, or a splash (1–2 tbs) of milk to loosen if too thick.

Chill briefly if needed: If the frosting is too soft for spreading, chill 10–15 minutes to firm slightly, then re-whip briefly before using.

Level cakes (optional): If the cake domes are uneven, level the tops with a serrated knife so layers stack flat.

First layer: Place one cake layer on a cake board or serving plate. Spread about one-third of the frosting over the top to an even layer, leaving a small border to contain filling.

Second layer: Add the second cake layer and repeat with another third of the frosting. If making three layers, use remaining cake and adjust amounts accordingly.

Crumb coat: Using the remaining frosting, apply a thin crumb coat all around the cake. Chill the cake in the refrigerator 20–30 minutes to set the crumb coat.

Final coat: Apply the remaining frosting for a smooth final coating. Smooth edges with a bench scraper or offset spatula for clean sides.

Garnish: Press toasted walnut halves/pieces around the base or on top as desired. Scatter candied ginger slices and dried pineapple pieces on the top. Optionally dust lightly with maple sugar or drizzle up to 2 tbs of maple syrup just before serving for extra sheen.

Serve & store: Let the assembled cake rest 10–20 minutes at room temperature before slicing. Store leftovers covered in the refrigerator up to 4 days.