Carrot and Honey Cake

I’ve always been a big fan of carrot cake, in fact I’m such a fan that the middle layer of our wedding cake was carrot and walnut!

But I guess I’m not alone. Apparently in 2001 the Radio Times conducted a survey and found that carrot cake was the UK’s favorite type of cake, and it’s easy to see why. Not only is is delicious and exceedingly “moorish” but it’s also very easy to make (and more to the point, very hard to get wrong!)

Carrot cakes tend to use oil, rather than butter and can usually be simply mixed without having to “gently fold” in the flour and worry about keeping the air in the mixture.

Anyway, this recipe is from my latest book, Carrot Cake Recipes – How to Bake Carrot Cake Like A Pro! and I hope you love it!

Honey Carrot Cake


For the cake:
3 cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1½ cups honey (place the jar in a shallow bowl of hot water for 5 minutes to loosen)
¾ cup buttermilk
3 eggs
½ cup oil
2 teaspoons vanilla extract
2 cups carrot, grated
1 (8 ounce) can crushed pineapple, drained
1 cup walnuts, chopped

For the frosting:
2 (8 ounce) packages cream cheese (at room termperature)
¼ cup honey
1 teaspoon vanilla extract


Preheat the oven to 180°C/350°F/gas 4 and grease a 9×13 inch baking pan. I like to also wrap a double layer of brown paper around the outside of the pan and tie off with string, which prevents the edges from getting too brown!

In a large mixing bowl, combine together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, beat together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla. Mix well until all the ingredients are combined. Add the flour buttermilk mixture to the flour and mix well. Then add in the carrot, pineapple, and walnuts. Give this a good final stir, making sure all the ingedients are evenly mixed and there are no pockets of flour left. Transfer the mix into the prepared pan.

Bake for 50 minutes. The cake is done when a skewer pushed through the middle comes out clean. Cool for 20 minutes in the pan, then turn out onto a cooling rack and allow to cool completely before frosting.

To make the frosting

In a large bowl, beat together the cream cheese, honey and 1 teaspoon of vanilla. Mix until smooth, then use a palletet knife to spread over the cake.


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