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Carrots are so very very underrated. The great thing about carrots is that they’re never out of season, they’re cheap, and they’re super good for you! That’s not to say that this carrot cake is good for you, though it’s mighty tasty 
Because we had so many carrots on hand we doubled this Carrot Cake with Maple Cream Cheese Icing recipe and split it into two springform pans, one 9″ and one 11″. The cooking times on the 11″ was almost an hour, while the 9″ one took almost 1.5 hrs! If you find that the center of your cake is still wet, cover it with foil and cut a hole in the foil around the wet part: this will shield the outer rim of the cake from getting overcooked while still allowing the oven to cook the center.
