Carrot and maple cake

The Federation of Quebec Maple Syrup Producers (FPAQ)

Carrot and maple cake

A modern maple twist to the traditional carrot cake - Carrot and maple cake

This recipe will make a 900g cake


  • 150ml sunflower oil
  • 120g maple sugar
  • 2 eggs
  • 90g pure maple syrup from Canada
  • 175g self-raising flour
  • 1 tbsp ground cinnamon
  • 1 tsp crushed cloves
  • ½ tsp ground ginger
  • ½ tsp bicarbonate of soda
  • 115g grated carrots
  • 25g desiccated coconut


Preheat oven to 180ºC/350ºF (Gas Mark 4). Butter 900g loaf tin and line with greaseproof paper. Whisk oil, sugar, eggs and maple syrup. Beat in flour, spices and bicarbonate of soda. Add carrots, coconut. Pour mix into tin and bake for 40 minutes. To test, stick skewer into the middle of the cake. If clean, it is cooked. Once cooked, rest for 10 minutes before turning out.