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.
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!
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!
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's birthday and they tasted GREAT as muffins. Very moist very flavorful very yum. And since honey is a whole food it doesn't do a whammy on your body the way sugar does. Yay!
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 instead of vegetable. I try to bake with honey as much as possible and the "impossible" seems to be getting easier and easier. Keep the baking with honey recipes coming!!! Thanks for a great recipe.
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 moister and very dense. If you don't like a dense cake leave the amounts the same as the original recipe. The moisture was there both times I made it. The cream cheese frosting is to die for and to decorate the cake I crushed a Nonni's Gingerbread Macadamia nut biscotti and sprinkled it on top. It is a limited time release biscotti that I bought at Sam's Club and had on hand available for this Fall time of year. It added a nice pretty golden dusting to the top of the cake and although the flavor came through a little it didn't overpower the flavor of the cake. Top Notch recipe!
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 the most demanding dinner guests imaginable: fellow churchmen eating a pot-luck meal. After one hour it was three-fourths gone. All who tried it loved it and at least fifteen people asked for the recipe. Honey is a flavor enhancer. Refined sugar dominates any mix it goes into so that what you taste is flavored sugar. But honey does not suppress and dominate other flavors; it brings them out. So you can actually taste the carrots the pineapple the spices and the walnuts with a bare hint of extra sweetness. And best of all it produces no "sugar high" and "sugar crash " nor does it make you drowsy after you eat it nor suppress your immune system as refined sugar tends to do.
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 wonderful also. very simple and easy to make in very little time!
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 eating refined sugar.
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.
