Ingredients
- 250g grated carrots
- 160ml vegetable oil
- 180ml Quebec maple syrup
- 3 eggs
- 200g flour
- 1 tsp baking soda
- 1.5 tsp cinnamon
- 50g chopped walnuts
Method
- Preheat oven to 165°C (325°F). Grease and line an 8-inch cake tin.
- Whisk oil, Quebec maple syrup, and eggs in a large bowl until smooth.
- Stir in the grated carrots and walnuts.
- Fold in flour, baking soda, and cinnamon until just mixed.
- Pour into tin and bake for 45-50 minutes. Cool before serving.
Conversion and rationale
Original sweetener (classic version): 200g brown sugar
Conversion used: Replaced 200g brown sugar with 180ml maple syrup. Oven temp lowered by 15°C. Oil reduced by 20ml to compensate for syrup liquid.
Why Quebec maple syrup: Maple syrup naturally complements the earthy sweetness of carrots and spices, offering unrefined sweetness and trace antioxidants.
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 →