Carrot and maple cake


Carrot and maple cake
12 portions


  • 150ml sunflower oil
  • 120g maple sugar
  • 2 eggs
  • 90ml pure Canadian maple syrup (preferably dark syrup for its robust)
  • 175g self-raising flour
  • 1 tbsp cinnamon, ground
  • 1 tsp crushed cloves
  • ½ tsp ground ginger
  • ½ tsp bicarbonate of soda
  • 115g finely grated carrot
  • 25g desiccated coconut


  1. Preheat your oven to 180C.
  2. Butter a 900g loaf tin and line with greaseproof paper.
  3. Whisk together the oil, sugar, eggs and maple syrup.
  4. Beat in the flour, spices and bicarbonate of soda.
  5. Add the grated carrot and coconut. Combine and pour the mix into the tin and bake for 40 minutes until risen and a skewer or toothpick comes out clean when inserted into the cake.
  6. Once cooked, rest for 10 minutes before turning out onto a wire rack and serve.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

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More about Maple

The colour and flavour of maple syrup changes in subtle ways during the seasonal harvest.

At the start of the sugaring season, the syrup is generally clear, with a light, sweet taste. It becomes darker with a caramelised flavour as the season progresses throughout the spring.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter doesn't contain any butter, or dairy products.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree – that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from starters and snacks to sumptuous desserts. Find one that’s perfect for you, your family and friends.

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