Carrot Carrot Honey Cake
Delight in the wholesome sweetness of Carrot Carrot Honey Cake, a mouthwatering fusion of moist carrot cake and natural honey goodness. This recipe combines freshly grated carrots and a generous drizzle of honey for a naturally sweetened, spiced treat with hints of cinnamon and nutmeg. The cake is perfectly complemented by a luscious cream cheese frosting, lightly sweetened with more honey and fragrant vanilla extract. For an extra layer of texture and flavor, optional chopped pecans or walnuts add a delightful crunch. With its easy preparation and stunningly soft layers, this honey-kissed carrot cake is an irresistible dessert perfect for gatherings, tea time, or a special treat. Add a finishing drizzle of honey or garnish with nuts for a picture-perfect presentation!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 2 cups Carrots, grated
- 0.75 cups Honey
- 0.5 cups Vegetable oil
- 3 Large eggs
- 2 teaspoons Vanilla extract
- 0.5 cups Pecans or walnuts (optional), chopped
- 8 ounces Cream cheese
- 0.5 cups Unsalted butter, softened
- 2 cups Powdered sugar
- 2 tablespoons Honey (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine the honey, vegetable oil, eggs, and vanilla extract. Beat until the mixture is smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Fold in the grated carrots and, if using, the chopped pecans or walnuts.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Once baked, allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the cream cheese and softened butter together until smooth and creamy.
Add the powdered sugar, honey, and vanilla extract to the cream cheese mixture, and beat until well combined and fluffy.
Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second layer on top and frost the top and sides evenly.
Garnish with additional chopped nuts or a drizzle of honey, if desired. Slice and serve!
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 371 mg | 16% | |
| Total Carbohydrate | 58.0 g | 21% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 39.8 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
