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My review
Honey Carrot Cake
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."
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Ingredients
1 h 20 m servings 297Original recipe yields 24 servings
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- US
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Directions
{{model.addEditText}} Print- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 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.
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Reviews
Read all reviews 4053 Ratings
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Most helpful positive review
8/26/2009
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...
Most helpful critical review
4/11/2010
My carrot cake recipe is better - I think I'll just try subbing the sugar with honey. For the frosting, DO NOT use lowfat cream cheese - it's like glue.
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8/26/2009
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...
11/1/2003
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 ...
9/23/2004
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 di...
12/26/2006
This recipe is the only one I've found up to the task of replacing my sugar carrot cake. This is a great recipe! Just as good and moist as the other cake. I made it as muffins for my 2 year old'...
8/28/2007
This recipe is FANTASTIC!! For those of you looking for a healthier alternative to refined sugar. This takes the cake!! I also used 3 cups of carrots instead of 2 and used safflower oil instea...
10/25/2006
Brava! This is a wonderful recipe. I've made it twice and I liked it both times, a little better the second time when I increased the carrots to 3 cups and the pecans to 1 1/2 cups. It was mois...
10/25/2009
I made this, using fine carrot pulp from carrot juicing, and raw, unfiltered honey. The honey blended well with the cream cheese and stayed blended, even overnight. Then I served it to some of t...
3/5/2007
Very good delicious cake. I use my food processor to grate the carrots, walnuts, and pineapples very finely, so my kids don't see them. Then they love it, and I feel good that they aren't eati...
9/15/2003
This was excellent! the pineapple made it really moist, and it was just the right sweetness. I actually used 1/2 cup maple syrup and 1 cup of honey, and it turned out really nice. frosting is wo...