Carrot Date Cake with Maple Cream Cheese Frosting

Cake

2 cups all-purpose flour (500 mL)

1 Tbsp ground cinnamon (15 mL)

1 1/2 tsp baking powder (7 mL)

1 1/2 tsp baking soda (7 mL)

1/2 tsp ground nutmeg (2 mL)

1/2 tsp salt (2 mL)

4 eggs (4)

3/4 cup canola oil (175 mL)

3/4 cup brown sugar (175 mL)

3/4 cup granulated sugar (175 mL)

1/2 cup crushed canned pineapple (125 mL)

1 Tbsp vanilla extract (15 mL)

3 cups grated carrots (about 4 carrots) (750 mL)

1 cup pitted Medjool dates, chopped (250 mL)

Maple Cream Cheese Frosting

1 1/2 cups cream cheese, softened (375 mL)

1 1/4 cups icing sugar, sifted (310 mL)

1/4 tsp maple extract (1 mL)
Cake
1. Preheat oven to 325℉ (160°C).
2. Line a 13 x 9 inch (33 x 23 cm) baking pan with parchment paper; set aside.
3. In a large bowl, whisk together flour, cinnamon, baking powder, baking soda, nutmeg and salt.
4. In a large bowl, whisk together eggs, canola oil, sugars, pineapple and vanilla. Stir in flour mixture, carrots and dates. Mix until no flour streaks remain. Pour into prepared pan and bake for about 45 minutes, or until tester inserted in centre comes out clean. Let cool completely.
Maple Cream Cheese Frosting
1. In a large bowl, add cream cheese, icing sugar and maple extract. Use an electric beater to mix together until creamy.
2. Cut cake in half lengthwise. Spread half of icing on cut side of bottom portion of cake. place top portion of cake on top of icing layer cut side down. Frost top of cake leaving sides exposed. Or alternatively, spread icing on top and sides of cake.
3. Cover and refrigerate for up to 2 days.