Carrot Cake with Maple Cream Cheese Frosting

Ingredients

• 4 eggs
• 1½ cups vegetable oil
• 1 tbsp Amoretti® Vanilla Madagascar Bourbon Water Soluble 20X
• 2 cups sugar
• ¼ tsp salt
• 1⅔ cups bread flour
• 2¼ tsp cinnamon
• ½ tsp baking soda
• ¼ tsp baking powder
• 4¼ cups shredded carrots

• 1½ lbs cream cheese, room temperature
• 1 cup (2 sticks) butter, softened
• 225 grams powdered sugar, sifted
• 1 tsp Amoretti® Vanilla Madagascar Bourbon W.S. 20X
• 2 tsp Amoretti® Maple Extract W.S.

Directions

1. Quickly pulse shredded carrots in a food processor for a finer shred.
2. Sift dry ingredients and set aside.
3. Whip eggs, oil and Madagascar Bourbon Vanilla until completely combined.
4. Add sugar and whip to incorporate.
5. Add sifted dry ingredients to egg mixture and scrape bowl once or twice during mixing.
6. Fold in carrots by hand.
7. Spray and line cake pans with parchment paper.
8. Bake at 350°F for about 40 minutes, or until wooden stick comes out clean when dipped into center of cake.
9. Cool completely before chilling.
10. Chill for at least 4 hours or overnight.

11. Mix cream cheese on medium speed, with paddle attachment, until smooth.
12. Add softened butter, and mix again until combined.
13. Add sifted powdered sugar, Madagascar Bourbon Vanilla, and Maple Extract.
14. Mix until smooth.
15. Add frosting to cake
16. Enjoy!