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Espresso Carrot Cake with Maple Cream Cheese Frosting

A richly decadent take on a classic, topped with maple cream cheese frosting. Where's my coffee?

Prep Time: 20 minutes Yield: One bundt cake, 12 servings


Espresso Carrot Cake:

2 cups light brown sugar

1 cup vegetable oil

4 eggs (beaten)

2 cups shredded carrots; approx 3 large carrots (use a food processor for quicker prep)

1 cup milk

2 tsp lemon juice

1 tsp pure maple extract

1 tsp pure vanilla extract

3 cups unbleached all purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp cinnamon

1/2 tsp ground ginger

2 tsp espresso powder

1 tsp salt

Preheat oven to 375 degrees. Thoroughly grease a bundt pan.

In a large bowl, using stand or hand mixer, blend together the brown sugar, oil, eggs, carrots, milk, lemon juice, maple and vanilla extracts.

In a separate medium bowl, sift together the dry ingredients.

In stages, add the dry ingredients to the wet ingredients just until blended thoroughly.

Pour batter into bundt pan, and bake for 45-50 minutes.

While the cake is baking, make the frosting.

Maple Cream Cheese Frosting:


1/2 cup (1 stick) unsalted butter

8 ounces cream cheese, softened

2 tsp pure vanilla extract

1 tsp pure maple extract

dash salt

3-4 cups powdered sugar

Using stand or electric mixer, beat the butter and cream cheese until light and fluffy. Mix in the extracts and salt. Slowly blend in the powdered sugar, then beat on high until smooth and creamy.

Let Bundt Cake cool on wire rack. Once warm to the touch, unmold cake. Let cool completely.

Frost cake with maple frosting. Serve and enjoy!

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