Maple Corporate Office Gift
Oprah's Collection Maple Syrup Gift Box - Office Gifts for the Holidays
A Tasty Recipe for You
(Carrot Cake with Maple Cream Cheese Frosting)
- 2 cups all purpose flour
- 2 tsps baking powder
- 1 ½ tsps baking soda
- 1 tsp salt
- 2 tsps ground cinnamon
- 1 ¾ cups sugar
- 1 ½ cups vegetable oil
- 4 eggs
- 2 cups grated carrot
- ½ cup chopped walnuts (optional)
- 1 cup canned, crushed pineapple, drained
- 1 lb cream cheese, room temp
- ½ cup butter, softened
- ½ cup Sugarmaker’s Cut pure maple syrup
- 1 cup confectioners’ sugar
- 1 tsp vanilla
Preheat the oven to 350F and grease two 9” round cake pans. I find lining the pan with parchment is also really helpful in getting the cake out in one piece.
Sift together the flour, baking powder, baking soda, salt and cinnamon into a bowl.
In a separate bowl, mix the sugar and oil. Beat the eggs in one at a time. Fold in the carrots and pineapple and then the nuts, if you are using them. Pour in the flour mixture and stir until totally blended. Divide the batter into the two pans and put in the oven.
Bake for 30 – 45 minutes or until a fork comes out clean when pierced in the middle. Let cool.
While the cake is baking, prepare the frosting by putting the cream cheese in a food processor with a blade or in a Kitchen Aide with the paddle. If you don’t have either, use a hand held blender or good old elbow grease to cream the cheese. Add the softened butter and continue to blend. When there are no visible signs of butter, add the remaining ingredients. Taste the frosting to see if it is to your liking (I don’t like mine too sweet). Add more maple syrup or, if you need to thicken it, add more confectioners’ sugar to taste.
Remove one of the cooled cakes from the pan and place on a wide plate or cake stand. Cover with frosting. Repeat with the second cake, placing it on top of the first. Frost the top and sides completely. Serves 8 – 10.
Runamok Maple produces infused, smoked and barrel-aged maple syrup along with our pure maple, which we call, Sugarmaker’s Cut. We love pure maple syrup but have discovered that the potential for taking it in new directions is limitless. Maple marries exceptionally well with a variety of flavors. Some of them are tried and true like cinnamon and vanilla and some are unexpectedly out of this world, like our original Makrut lime-leaf. And our barrel-aged syrups have taken this North American treasure to a whole other level.
We are constantly working on new recipes to highlight the unique flavors in our syrups, and have gathered them here, on our website, for you to try. We hope you will explore it for ideas as well as information about our operation.
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Best, Eric and Laura Sorkin