Carrot Cake with Honey

    (49)
    4 hours 20 min

    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!


    52 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (49)

    Reviews in English (38)

    by
    44

    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.  -  26 Aug 2009  (Review from Allrecipes US | Canada)

    by
    34

    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!  -  01 Nov 2003  (Review from Allrecipes US | Canada)

    by
    17

    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!  -  23 Sep 2004  (Review from Allrecipes US | Canada)

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