Success: Carrot Cake with Maple Cream Cheese Frosting

J was feeling ambitious, so he made this Carrot Cake with Maple Cream Cheese Frosting from Smitten Kitchen from scratch. The maple syrup is the sugar in the icing, but it isn't really noticeable. However, this carrot cake is the moistest cake. Even two days after being made, the cake is still soft. Even though it spent plenty of time in the fridge, already cut down to 1/4 of its original size! Still plenty moist! So who knows.

I'm impressed.


While we omitted the walnuts from inside the cake (nut allergy avoidant), we did candy-up some chopped walnuts using this easy 5-minute recipe from Natasha's Kitchen. They came out super tasty, and work lovely as an individual topping for the carrot cake.