Honey Pecan Carrot Cake
Indulge in the perfect balance of sweetness and spice with this Honey Pecan Carrot Cake, a moist and flavorful dessert that's as decadent as it is wholesome. Made with a harmonious blend of honey, freshly grated carrots, and crunchy chopped pecans, this cake delivers a naturally sweet and nutty profile that sets it apart from the traditional carrot cake. Topped with a rich and creamy homemade cream cheese frosting and optionally garnished with extra pecans, it’s a show-stopping centerpiece for any special occasion. Easy to prepare, with just 25 minutes of prep time, this two-layer cake offers bakery-quality results straight from your kitchen. Perfect for carrot cake lovers or those looking for a dessert with a touch of elegance, this recipe will have guests coming back for seconds.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Salt
- 4 large Eggs
- 0.75 cup Honey
- 0.5 cup Granulated sugar
- 0.75 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 3 cups Grated carrots
- 1 cup Chopped pecans
- 8 ounces Cream cheese
- 0.5 cup Unsalted butter, softened
- 3 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 0.5 cup Chopped pecans (for topping, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, beat the eggs, honey, and sugar together until well combined. Slowly add the vegetable oil and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix.
Fold in the grated carrots and chopped pecans until evenly distributed in the batter.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
To make the frosting, beat the cream cheese and softened butter together in a large bowl until creamy and smooth.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Beat in the vanilla extract.
Once the cakes are completely cooled, frost the top of one layer with the cream cheese frosting. Place the second layer on top and frost the top and sides of the entire cake.
Optionally, garnish the cake with additional chopped pecans on top for decoration.
Refrigerate the cake for at least 30 minutes to allow the frosting to set before serving. Enjoy!
Nutrition Facts
Calories |
7826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 473.8 g | 607% | |
| Saturated Fat | 146.4 g | 732% | |
| Polyunsaturated Fat | 104.2 g | ||
| Cholesterol | 1231 mg | 410% | |
| Sodium | 4622 mg | 201% | |
| Total Carbohydrate | 864.7 g | 314% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 632.1 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 691 mg | 53% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2478 mg | 53% | |
*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.
