I have tried several carrot cake recipes this one is my favorite

you will need

1 lb carrots peeled
1 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
2tsp cinnamon
4 eggs
2tsp vanilla extract
1 cup dark brown sugar firmly packed
1/2 cup granulated sugar
1 1/4 cup oil


for the butter-cream
6tbsp unsalted butter at room temperature
3 cups confectioners sugar
1/4 cup maple syrup (i used praline flavored syrup this time)

Method:

preheat oven to 350 line a 10 inch cake pan with parchment and grease

(the recipe i used said to use a 8-11 inch rectangular pan, but used a 10 inch spring-form pan for some reason a lot of chefs hate spring-form pans i have never had a problem with them i needed to increase the bake time by about 8-10 minutes to compensate)

grate the carrots and set aside

sift flower baking powder/soda salt and cinnamon together

set aside

With an electric mixer beat the eggs until blended add vanilla and sugars beat until very thick

slowly incorporate oil

add dry ingredients in 3 batches

stir in carrots

pour the batter into the prepared pan and bake until a cake tester/toothpick comes out clean 40-45 minutes (or if you used a 10 inch pan like i did 45-50 minutes)

Let cake stand 10 minutes then UN-mold and cool on a rack


For butter-cream cream butter and half of the sugar until smooth add syrup and remaining sugar and beat until well combined


Note don't frost your cake until it is completely cool