Carrot Cake w/ Maple Cream Cheese Frosting

By The Hungry Housewife

2 (8 oz) blocks cream cheese, room temp
1 stick butter, room temp
3 cups powdered sugar
1 teaspoon vanilla
1/4 cup maple syrup(the real stuff y'all)
3/4 cup whipping cream

In a medium bowl, beat cream cheese and butter together until fluffy.
Add powdered sugar and mix at low speed until smooth
Add the vanilla and maple syrup, mix until smooth

Take a bowl and the whisks of your mixer and pop them into the freezer for 5 minutes(this helps you whipping cream beat together better)
Remove the bowl and whisk from the freezer and beat your whipping cream on medium high, until a consistency of whipped cream is achieved.
Fold into frosting.
Pop the frosting in the fridge for 20 minutes or so. It is a VERY creamy frosting and it will not hold a piped shape!

About 3/4 pound carrots
2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 cups granulated sugar
1 1/2 cups vegetable oil
4 large eggs
1 (8-ounce) can crushed pineapple, drained
1 cup sweetened flaked coconut
1/2 cup walnuts,toasted and chopped

Put a rack in middle of oven and preheat oven to 350F. Butter and flour cake pans. Or better yet, use parchment paper in the bottom of you pan and also butter and flour.

1. Shred the carrots..about 2 cups.
2. Sift together flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut and walnuts.
3. Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes. Cool layers in pans on a rack for 5 minutes, invert layers onto rack to cool completely.