Canadian Carrot with Maple Cream Cheese Frosting (Dairy Free)


This Canadian carrot cake is moist with a tangy, spicy twist! The maple syrup and ginger transform this into an exceptional carrot cake. If desired, replace the apple sauce with unsweetened crushed pineapple or mashed banana. 

 

 

The Cake 🎥

YOU WILL NEED

GINGER CAKE MIX

WET INGREDIENTS

4 large eggs (about 252g, weighed with shell)
¾ cup mild extra-virgin olive oil (150g)
½ cup unsweetened apple sauce (113g)
¼ cup maple syrup (78g)
2 tablespoons peeled, finely grated ginger

STIR-IN

3 large carrots, peeled and finely grated (2 cups, 200g)
½ cup chopped walnuts (2oz, 50g)

INSTRUCTIONS
  • Preheat oven to 325°F. Grease two round 8-inch baking pans and line them with parchment paper.
  • Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
  • Add the apple sauce, maple syrup, ginger and the ginger cake mix. Beat on low speed for one minute until just combined.
  • Stir in the grated carrots and chopped walnuts and mix until well combined.
  • Divide the batter evenly between the two prepared pans and bake for 30-35 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pans for 5-10 minutes before unmolding.

 


The Frosting 

YOU WILL NEED

INGREDIENTS

Cream cheese (12oz, 339g)
¾ cup unsalted butter (170g)
1½ teaspoons maple or vanilla extract
¼ teaspoon salt
2¼ cups powdered sugar (255g)

 

INSTRUCTIONS
  • Bring cream cheese and butter to room temperature.
  • Beat cream cheese, butter, maple extract and salt for 1-2 minutes until combined.
  • Add the powdered sugar and beat on low speed until incorporated. Increase speed to medium-high and continue to beat until light and fluffy, about 2 minutes.
  • Allow cakes to cool completely before frosting.

 

Customize your cake mix product box with this 4" x 6" recipe label!

 

Download Label
Back to blog

Print Recipe

PRINT

Tips & Methods

Baking Tips

  • Preheat your oven to 325ºF.
  • Grease the recommended pan and line it with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • For best results, weigh all ingredients and bring them to room temperature.
  • Don’t open the oven door until the cake has set, unless the recipe instructs you to do so.
  • Your cake is done when it begins to shrink from the sides of the pan, springs back when touched or when a toothpick inserted into the center comes out clean or with a few moist crumbs.
  • Let your cake cool for 5-10 minutes before taking it out of the pan.
  • Cooled plain cakes (without frosting or pastry cream) can be double-wrapped first in cling film, then in aluminum foil and refrigerated for up to a week or frozen for up to 3 months.
    To defrost a frozen cake, simply place the wrapped cake in the refrigerator for 24 hours.
  • Store plain or glazed cakes in an airtight container at room temperature for up to 3 days or up to a week in the refrigerator.
  • Store frosted cakes and cakes baked with pastry cream in the refrigerator for up to 3 days.

Olive Oil Cake Method

  • Pre-heat your oven to 325ºF.
  • Grease the recommended cake pan and line the bottom with parchment paper.
    If using a Bundt pan, apply a baking spray made with flour.
  • In a separate bowl, beat room temperature eggs at high speed for 3-5 minutes, then add mild extra virgin olive oil in a slow, steady drizzle until thick and creamy.
  • Add remaining wet ingredients and the cake mix to the egg mixture and mix until combined, stopping to scrape down the bowl. Do not overmix.
  • Gently mix stir ins into batter until well combined.
  • Scrape batter into prepared pan(s) and sprinkle with toppings.
  • Bake immediately following the guidelines in the recipe. Cool in baking pan for 5-10 minutes before unmolding.
  • Cool cake completely before frosting.

Butter Cake Method

You can substitute butter for olive oil in our recipes at a 1:1 ratio—no complicated conversions needed!

  • Preheat your oven to 325ºF. Grease the recommended cake pan and line the bottom with parchment paper.
  • Whisk wet ingredients (eggs, milk, dairy products, etc.) together on medium speed until well blended.
  • In a separate bowl, beat softened butter, cake mix, and dry ingredients on low speed until combined and sandy in texture (about 30 seconds).
  • With the mixer still on, slowly add wet ingredients, scraping the bowl down from time to time. Increase speed to medium-high and beat for two minutes. Do not overmix.
  • Fold in stir-ins (nuts, berries, chopped fruit, chocolate chips, etc.) until just blended.
  • Scrape batter into prepared pan(s) and evenly sprinkle with toppings (e.g., sliced almonds).
  • Bake immediately following the guidelines in the recipe.
  • Cool in the pan for about 10 minutes before unmolding.
  • Cool completely before frosting.