Carrot Cake with Maple Cream Cheese Frosting

Disclaimer: Otis did not aid in any baking activities
I'm house/dog sitting this weekend while my brother and sister-in-law are on a romantic weekend getaway. I've decided to spend a romantic weekend baking with this guy:

My brother had a bag of carrots in the fridge I know he's been trying to use up, so I obviously decided to make cake. This is a great basic carrot cake recipe, which can be amended to include walnuts or raisins or whatever you like.

Carrot Cake

2 C flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1 tsp ginger
2 C sugar
1 1/4 C vegetable oil
4 eggs
3 cups grated carrots (grated very fine)

Preheat oven to 350. Whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger in a medium bowl. In a larger bowl, whisk together sugar and oil. Whisk in the eggs one at a time. Add the flour mixture to the sugar mixture and stir until combined. Stir in grated carrots (and any nuts or raisins if you're using). Pour into 2 greased and floured 9 inch round cake pans and bake for about 40 minutes, until a tester comes out clean. Allow cakes to cool in the pans for 15 minutes, then turn out onto a wire rack and allow to cool completely before frosting.

Very finely grated carrots makes for very moist cake!
Maple Cream Cheese Frosting
2 8 oz. packages cream cheese
1 stick unsalted butter, room temperature
2 C powdered sugar
1/4 C maple syrup

Blend all ingredients with a hand mixer until thick and creamy. Chill for a few minutes to achieve an easily spreadable consistency.

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