Ingredients
- 150 ml Quebec maple syrup
- 120 ml neutral oil
- 2 large eggs
- 240 g all-purpose flour
- 1½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp cinnamon
- 300 g carrots, finely grated
- 60 ml water
- 170 g cream cheese, softened
- 85 g butter, softened
- 60 ml maple syrup (frosting)
Method
- Whisk maple syrup, oil, and eggs until combined.
- Fold in flour, baking powder, baking soda, salt, and cinnamon; stir in grated carrots.
- Add water to achieve cake batter consistency; pour into 23 cm round pan.
- Bake at 160 °C for 40–45 min until a toothpick comes out clean.
- For frosting: beat cream cheese and butter, then fold in 60 ml maple syrup until smooth; spread on cooled cake.
Conversion and rationale
Original sweetener (classic version): 200 g granulated sugar (cake) + 150 g powdered sugar (frosting)
Conversion used: Cake: replace 200 g sugar with 150 ml maple syrup; reduce water to 60 ml. Frosting: replace 150 g powdered sugar with 60 ml maple syrup (creates soft frosting); reduce oven by 15 °C; maple's minerals enhance cream cheese tang.
Why Quebec maple syrup: Maple syrup delivers subtle caramel notes that complement earthy carrots and cream cheese. Quebec heritage crop pairs authentically with traditional frosting.
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 →