Honey Carrot Cake

Honey Carrot Cake
  • PREP TIME
    30 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 20 mins
  • SERVING
    24 People
  • VIEWS
    172

Indulge in the exquisite delight of Honey Carrot Cake, where the natural sweetness of honey harmonizes with the earthy flavors of carrots and warm spices. Crowned with a luscious honey cream cheese frosting, this cake is a symphony of textures and tastes, perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    38 g
  • Cholesterol
    44 mg
  • Fiber
    1 g
  • Protein
    5 g
  • Saturated Fat
    5 g
  • Sodium
    233 mg
  • Sugar
    24 g
  • Fat
    15 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. (5 minutes)

Image Step 02
02 Step

Recipe View In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and ginger. (3 minutes)

Image Step 03
03 Step

Recipe View In a large bowl, whisk together honey, buttermilk, eggs, oil, and 2 teaspoons of vanilla extract until well combined. (5 minutes)

Image Step 04
04 Step

Recipe View Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. (5 minutes)

Image Step 05
05 Step

Recipe View Fold in the grated carrot, drained pineapple, and chopped walnuts. (3 minutes)

Image Step 06
06 Step

Recipe View Pour batter into the prepared pan and spread evenly. (2 minutes)

Image Step 07
07 Step

Recipe View Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. (55 minutes)

Image Step 08
08 Step

Recipe View Let the cake cool completely in the pan before frosting. (60 minutes)

Image Step 09
09 Step

Recipe View For the frosting, in a large bowl, beat together softened cream cheese, honey, and 1 teaspoon of vanilla extract until smooth and creamy. (5 minutes)

Image Step 10
10 Step

Recipe View Spread the frosting evenly over the cooled cake. (5 minutes)

For an extra layer of flavor, toast the walnuts lightly before chopping.
Ensure the cream cheese is fully softened for a smooth frosting.
Feel free to substitute pecans for walnuts, or add raisins for extra sweetness.
The cake can be stored in the refrigerator for up to 3 days.

Kolby Reichel

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 57 Ratings)
Total Reviews: (4)
  • Hulda Conn

    Easy to follow recipe and the result was fantastic! Thank you!

  • Marcos Pollich

    I made this for a bake sale and it sold out within an hour! Everyone loved it!

  • Finn Streichnader

    This is the best carrot cake I've ever made! The honey cream cheese frosting is divine!

  • Kenya Schimmel

    The cake was incredibly moist and flavorful. I added raisins and it was a hit!

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