Wednesday, November 10, 2010

Apple carrot maple cakes with maple cream cheese frosting

Here is a really good recipe for thanksgiving it is a new one for me, but I think this is a keeper.


  • ½ cups White Sugar
  • ¼ cups Packed Brown Sugar
  • 2 Tablespoons Unsalted Butter, melted
  • ¼ cups Maple Syrup
  • ½ cups Buttermilk
  • 1 whole Egg
  • ¼ cups Natural Applesauce
  • ⅔ cups All-purpose Flour
  • ⅓ cups Whole Wheat Pastry Flour
  • ¼ teaspoons Cardamom
  • ¼ teaspoons Allspice
  • 1 teaspoon Cinnamon
  • ¼ teaspoons Salt
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Baking Powder
  • ½ cups Grated Tart Apple
  • ½ cups Grated Carrot
  • _____
  • 1 ounce, weight Cream Cheese, softened
  • 1 Tablespoon Unsalted Butter, Softened
  • 1 cup Powdered Sugar
  • 1 Tablespoon Maple Syrup
  • ¼ teaspoons Vanilla

Preparation Instructions

Heat the oven to 350 F and spray a 12-cup muffin pan, or 8″ square pan, with non-stick spray.
In a small bowl, combine the sugar, brown sugar, butter, and maple syrup until well blended. Add the buttermilk, egg, and applesauce and mix well. Set aside.
In a large bowl, add both the flours, the spices, salt, baking soda, and baking powder. Whisk to combine.
Pour the wet ingredients over the dry and whisk until just combined. Add the shredded carrots and apples and fold in until evenly distributed and no dry flour remains.
Pour into the prepared pan and bake for 20-25 minutes for the muffins, 30 to 40 minutes for the 8″ square cake, or until the cake springs back when pressed in the center and begins to pull away from the sides of the pan. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.