Ingredients
- 250 g all-purpose flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1 pinch salt
- 3 large eggs
- 180 ml Québec maple syrup
- 120 ml neutral oil
- 300 g finely grated carrots
- 80 g chopped walnuts
- 225 g cream cheese
- 60 g softened unsalted butter
- 60 ml Québec maple syrup for the frosting
Method
- Whisk the flour, cinnamon, baking powder, baking soda, and salt; separately whisk the eggs, maple syrup, and oil.
- Fold the wet mixture into the dry ingredients, then fold in the carrots and walnuts.
- Spread in a greased 23 cm round pan and bake at 165 °C for 35–40 minutes; cool fully.
- Beat the cream cheese, butter, and maple syrup until smooth, then frost the cake.
Conversion and rationale
Original sweetener (classic version): 250 g granulated sugar in the cake and frosting
Conversion used: Replace 250 g sugar with 180 ml maple syrup in the batter and 60 ml in the frosting; omit any added milk because the syrup supplies liquid; bake at 165 °C instead of 180 °C.
Why Quebec maple syrup: Maple emphasizes the carrots' earthy sweetness and pairs well with cinnamon and walnuts. The syrup keeps the crumb moist while highlighting a local Québec flavor.
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 →