To Make The Cake

Grate the carrots and beet into a bowl.  Chop the nuts and measure out the dried fruit into the bowl with the grated veggies.

Preheat your oven to 350 F, non-convection.

In a large mixing bowl, combine the eggs, oil, and sugar.

In a medium mixing bowl, combine the remaining dry ingredients and whisk to combine.

Sift the dry ingredients into the wet ingredients and using a wooden spoon, stir for 1-2 minutes until fully mixed.

Sift the flour into the wet ingredients.

Add the grated carrot, beets, nuts and dried fruit.  Stir with the wooden spoon until well incorporated.

Prepare your baking pans. (See Note Below)

Spray the baking pans with oil.  Cut out a piece of parchment and press it into the pan.  Spray that with oil as well.

Line pans with parchment and oil well.

Evenly divide the batter among the baking pans.  Rotate the pans every 20-30 minutes.  Bake until a toothpick inserted into the middle of the cake comes out clean 30-50 minutes depending on the size and shape of the baking pans. (two 10-x12″ rectangle takes 50 minutes).

To Make The Cream Cheese Frosting

Soften cream cheese and butter and bring the maple syrup up to room temperature.  You can actually leave these out on the counter overnight (that’s what professional bakeries do 😉).

Sift the powdered sugar into a bowl.

In a standing mixer or using a handheld mixer, whip the butter and cream cheese for 2 minutes.  Slowly add the maple syrup and continue whipping for another 2-3 minutes or until the mixture is light and airy.  Slowly add the powdered sugar, little by little.  

Once the frosting is made and the cake is cooled all the way- frost the cake. This recipe makes enough frosting to frost all around 4 layers of 8 inch round cakes.  If you are making sheet cakes (like it did in these images) there will be some frosting leftover.  I’m sure you’ll be able to find a way to use it😉.