Honey Carrot Cake

Honey Carrot Cake

37 Reviews 2 Pics
  • Prep

    30 m
  • Cook

    50 m
  • Ready In

    1 h 20 m
Sarah
Recipe by  Sarah

“This moist and delicious honey sweetened carrot cake is a favorite with my family. The honey cream cheese frosting really adds a nice touch.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 24 servings

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. 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.

Share It

Reviews (37)

Rate This Recipe
MrsMartin
41

MrsMartin

Great healthy cake. For anyone wondering... I substituted whole wheat flour for 2 of the cups of flour with no ill effect. Also, I baked it in a bundt pan (the person I was baking it for could not have any type of icing, so I thought a bundt shape would be prettier), and it came out fine.

TKD Jen
31

TKD Jen

This was great! My husband is a health and fitness nut and didn't want a birthday cake that had any refined sugar. He loved this, and so did my kids, who have no problem gobbling down refined sugar! Glad to have found a cake to please everyone!

AMYANDBREN
16

AMYANDBREN

This is a great carrot cake recipe! As I keep finding with the cakes I've been making lately, this cake tastes even better after the day it is made. I used 2 9-inch rounds for this cake. I did find the frosting for this cake to be a bit "strange". It's mainly just cream cheese, and as a result, the honey "separated out" once I had iced the cake. By the second day, the cake was looking stranger and stranger (a brown, streaky appearance and the icing had split along the line where the two cake layers come together)...but it sure did taste good! If anyone has some tips to prevent this, please post!

More Reviews

Similar Recipes

Carrot Cake
(312)

Carrot Cake

Moist Carrot Cake
(200)

Moist Carrot Cake

Carrot Cake
(193)

Carrot Cake

A Plus Carrot Cake
(89)

A Plus Carrot Cake

Grandma's Carrot Cake
(54)

Grandma's Carrot Cake

Carrot Cake VIII
(35)

Carrot Cake VIII

Nutrition

Amount Per Serving (24 total)

  • Calories
  • 297 cal
  • 15%
  • Fat
  • 15.2 g
  • 23%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 47 mg
  • 16%
  • Sodium
  • 233 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Carrot Cake

>

next recipe:

Mom's Carrot Cake