Ingredients
- 240 g all-purpose flour
- 8 g baking powder
- 4 g baking soda
- 5 g ground cinnamon
- 2 g ground nutmeg
- 3 g salt
- 240 ml Québec maple syrup
- 3 eggs
- 120 ml vegetable oil
- 250 g finely grated carrots
- 80 g chopped walnuts
Method
- Heat the oven to 165 °C and grease and line a 23 cm round pan.
- Whisk the maple syrup, eggs, and oil until blended.
- Stir in the flour, leaveners, spices, and salt, then fold in the carrots and walnuts.
- Spread in the pan and bake for 40–45 minutes, until the center springs back.
Conversion and rationale
Original sweetener (classic version): 200 g white sugar
Conversion used: Replace 200 g sugar with 240 ml maple syrup; omit the classic added liquid because the syrup supplies it, and bake at 165 °C, 15 °C below the usual temperature.
Why Quebec maple syrup: Maple complements the earthy carrots, cinnamon, and walnuts with a clean woodsy sweetness. It also makes this classic cake distinctly suited to Québec ingredients.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →