Honey Carrot Cake
Indulge in a scrumptious and unique sweet treat with this Honey Carrot Cake recipe! Made with grated carrots and our New York City Raw honey, this cake is the perfect addition to any brunch, potluck, or even as an everyday dessert. Our honey adds a natural sweetness and depth of flavor that will leave your taste buds buzzing with excitement. Don't miss out on this irresistible cake that's sure to be a crowd-pleaser!
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 ½ cups honey
- ¾ cup buttermilk
- 3 eggs
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrot
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped walnuts
- 2 (8 ounce) packages cream cheese, softened
- ⅓ cup Astor Apiaries New York City Raw honey
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple, and walnuts by hand. Pour into the prepared pan.
Bake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Cool completely before frosting with cream cheese frosting.
To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.