A little cake for Afternoon tea, Carrot Cake with Maple Syrup Frosting.
Maple Syrup Frosting
(Adapted from Recipe by Alisa Huntsman and Peter Wynne)
170g unsalted Butter
150mls maple syrup
250g cream cheese
4 1/2 cups icing sugar
1. Place the butter in a saucepan and melt over low heat. Add the maple syrup, raise the heat to medium low and boil for 5 minutes, stirring frequently.
2. Pour the hot maple butter into a heatproof bowl and let cool to room temperature.
3. Place the cream cheese in a large mixing bowl and beat well with an electric mixer to lighten. Gradually add the icing sugar and beat until smooth. Scrape down the bowl well and continue to beat until light and fluffy. Add the maple butter and mix until completely blended.