Carrot Cake with Maple Cream Cheese Icing

Ingredients

2 cups

all-purpose flour

500 mL

2 tsp

each baking powder and ground cinnamon

10 mL

1 tsp

each baking soda and salt

5 mL

¼ tsp

each ground nutmeg and ground ginger

1 mL

3

eggs

1 ⅓ cups

sugar

325 mL

¾ cup

canola oil

175 mL

2 tbsp

maple syrup

30 mL

1 tsp

each finely grated orange zest and vanilla extract

5 mL

2 ¼ cups

packed coarsely grated carrot (about 4 carrots)

550 mL

1 cup

drained, canned crushed pineapple

250 mL

Maple Cream Cheese Icing:

8 oz

plain brick-style cream cheese, softened

250 g

¼ cup

unsalted butter, softened

60 mL

¼ cup

each icing sugar and maple syrup

60 mL