Maple Carrot Cake

4 eggs
1 cup Vermont Maple Syrup (Dark Amber or B preferred)
1 1/4 cups oil
1/2 cup sour cream
1 Tbsp. lemon juice
2 tsp. vanilla
2 cups unbleached flour
1 1/2 cup chopped nuts
1/2 tsp. salt
1 Tbsp. baking powder
2 tsp. cinnamon
3 cups grated carrots

Preheat oven to 325F degrees.

Beat eggs on high speed until frothy. Add next 5 ingredients and beat another minute.

Combine 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 minutes, until a toothpick emerges clean. Cool in pan until easy to handle. Frost when cool.

Maple Cream Cheese Frosting

1/4 cup Vermont Maple Syrup
12 oz. cream cheese, softened
1 tsp. vanilla

Blend ingredients together