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Vermont Maple Carrot Cake

Erik Waring • May 12, 2017
Vermont Maple Carrot Cake made with pure Vermont organic maple syrup.

4 Eggs
1 cup VT maple syrup (Dark with robust taste is preferable)
3/4 cups oil
1/2 cup sour cream
1 tablespoon lemon juice
2 teaspoon vanilla
2 cups flour, preferably unbleached
1 1/2 cups chopped nuts
1/2 teaspoon salt
1 tablespoon baking powder
2 teaspoons cinnamon
3 cups grated carrots

Preheat oven to 325 degrees. Beat eggs on high speed until frothy. Add nest 5 ingredients and beat another minute. Combined flour, nuts, salt baking powder and cinnamon. Add liquids to dry ingredients. Fold in carrots. Turn into a lightly greased tube pan. Bake for 1 hour 10 minuets, until tooth pick emerges clean. Cool in pan until easy to handle. Frost when cool with Maple Cream Cheese, Maple buttercream frosting, or Maple glaze, recipes to follow.

Maple Cream Cheese Frosting
12 oz. cream cheese, softened
1/4 cup VT Maple Syrup
1 Teaspoon Vanilla
Blend ingredients together

Maple Butter Cream Frosting
3 tablespoons soft butter
1 1/2 cups confectioners' sugar, sifted.
1/4 cup pure Vermont Maple syrup
Blend butter and sugar. Add syrup until smooth

Maple Syrup Glaze
1 /1/2 cups confectioners' sugar
Pure Vermont Organic Maple Syrup , about 1/2 a cup. Enough to make confectioners' sugar a glaze constancy.




By Erik Waring 02 Aug, 2020
Ingredients 4 cups blueberries, plus more for serving (I used Strawberries and it was delicious) 1/4 cup granulated maple sugar Juice and zest of 1 lemon 3 cups heavy cream 1 (14-oz.) can sweetened condensed milk Instructions In a food processor or blender, puree blueberries then transfer to a medium saucepan. Working over medium heat, add Maple sugar, lemon juice and zest. Bring mixture to a boil then reduce heat. Simmer until slightly reduced, about 15 minutes. Transfer to a bowl and place in refrigerator to chill, 1 to 2 hours. In a larger bowl using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, beat heavy cream until stiff peaks form. Fold in the sweetened condensed milk until fully combined, then fold in the chilled blueberry puree. Transfer to 9"x 5" loaf pan and freeze until firm, about 5 hours. Serve with fresh Blueberries (optional)
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