Carrot Cake with Honey

Carrot Cake with Honey


52 people made this

About this recipe: Once you make this honey-sweetened carrot cake, it will become a firm favourite. It's rich, moist and incredibly delicious. The honey and cream cheese icing, really IS the icing on the cake!


Makes: 1 20x30cm cake

  • 375g plain flour
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 525g honey
  • 175ml buttermilk
  • 3 eggs
  • 125ml vegetable oil
  • 2 teaspoons vanilla extract
  • 220g finely grated carrot
  • 1/2 (432g) tin crushed pineapple, drained
  • 115g chopped walnuts
  • 450g cream cheese, softened
  • 5 tablespoons honey
  • 1 teaspoon vanilla extract

Prep:30min  ›  Cook:50min  ›  Extra time:3hr cooling  ›  Ready in:4hr20min 

  1. Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
  2. In a medium bowl, stir together the flour, bicarbonate of 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 dish.
  3. Bake for 50 minutes in the preheated oven or until a skewer inserted into the centre comes out clean. Cool completely before icing with cream cheese icing.
  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.

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