Description
This moist and delicious honey sweetened carrot cake is a favorite with my family. The honey cream cheese frosting really adds a nice touch.
Ingredients
- 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 honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 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.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 20 mins
Servings: 24