Carrot Cake

Carrot Cake with Maple Cream Frosting for Laura and Davis
Cake -
4 eggs
3/4 cup Buttermilk
3/4 cup Canola Oil
1 1/2 cup Sugar
2 tea. Vanilla Extract
2 tea. Cinnamon, ground
1/4 tea. Salt
2 cups Flour, all-purpose
2 tea. Baking Soda
2 tea. Baking Powder
3 cups Grated Carrots
1 cup Coconut, flaked or grated
(8 oz. pineapple, crushed, drained - I did not use pineapple this go-round, It can be included or omitted)
1 cup Walnuts or Pecans, chopped rather fine
1 cup Raisins

Frosting -10 oz. Cream Cheese, at room temperature
5 TBL. Butter, unsalted & at room temperature
2 1/2 cups Powdered Sugar
1/4 cup Maple Syrup (be sure to use the real stuff!)

Cake -
Preheat the oven to 350 degrees (175 degrees C). Grease a 9"x13" pan or two 8" rounds, or prepare cupcake papers.

In a large bowl beat together the eggs, buttermilk, sugar, vanilla, cinnamon and salt.

In another bowl combine the flour, baking soda and baking powder. Stir to mix well.

Fold this into the wet mixture, being careful to not overmix. Add in remaining ingredients and mix as little as possible. (Overmixing results in a dry cake.) Pour into the pan(s)/cups. If making cupcakes, be sure to only fill the cups about 3/4 of the way to prevent overage.

Cakes will take about 40-50 minutes to bake. Cupcakes should take about 15-30 minutes to bake. Remove when an inserted toothpick comes out clean. Let the cakes cool for at least 10 minutes before turning out from the pans.

At this point the cake freezes successfully. It is easier to frost when it is just beginning to thaw. However, you can also frost it once it is cool.

Frosting -

Use an electric mixer to beat the cream cheese and butter until light and fluffy. Add the powdered sugar and beat at a low speed until well incorporated. Add in the maple syrup and mix well.