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Holiday Carrot Cake with Maple Buttercream Swirl
Ingredients & Instructions
1 cup grated carrots
1/2 cup coarsely chopped pecans
2/3 cup brown sugar
1/2 vegetable oil or melted unsalted butter
2 large eggs
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp pumpkin spice
1/2 tsp gingerbread spice
Pinch of salt
Good Pantry Maple Buttercream (garnish)
Cinnamon sticks, chopped pecans, and golden berries (garnish)
1. Preheat oven to 350 F.
2. Grease a 9-inch round cake pan and line with parchment paper.
3. In medium bowl, whisk all dry ingredients (except pecans) until blended.
4. In a large bowl, whisk all wet ingredients (except grated carrots) until blended.
5. Add dry ingredients into wet ingredients a few parts at a time using a spatula, stirring gently until the batter is smooth.
6. Stir in grated carrots and chopped pecans into batter.
7. Pour batter into prepared cake pan. Bake for 35 - 45 mins (until toothpick test comes out clean).
8. Remove from oven and let cool for 10 mins then turn out onto cooling rack. Peel off parchment paper.
9. Once cake is completely cooled, frost with Good Pantry Maple Buttercream using a spoon to create a swirl.
10. Garnish with cinnamon sticks, nuts, and golden berries.
11. Enjoy!
Recipe created for Good Pantry by: @dayliciousdilemmas
