Description
This moist and flavorful Carrot Honey Cake is a delightful twist on the classic carrot cake, sweetened naturally with honey and enriched with warm spices, applesauce, and optional toasted walnuts. Perfect for a cozy dessert or celebration, this cake features a creamy cream cheese frosting topped with a honey drizzle and crunchy walnut garnish.
Ingredients
Scale
Cake Ingredients
- 3 cups carrots, peeled and grated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp cinnamon
- 4 eggs
- 1 cup honey
- 1/2 cup canola oil (or extra light olive oil)
- 2 tsp vanilla extract
- 1 cup applesauce
- 1 cup crushed walnuts, toasted on a skillet (optional)
Frosting Ingredients
- 2 cups powdered sugar
- 16 oz cream cheese
- 2 sticks unsalted butter
- 1 Tbsp pure vanilla extract
Topping
- 1/2 cup walnuts, coarsely chopped and toasted on a skillet
- 1/4 cup honey for drizzling
Instructions
- Prepare the walnuts (optional): Toast the crushed walnuts in a dry skillet over medium heat, stirring frequently until fragrant and golden. Set aside to cool. If omitting walnuts, skip this step.
- Mix dry ingredients: In a large bowl, sift together the all-purpose flour, baking soda, baking powder, salt, and cinnamon. Mix well to combine and set aside.
- Combine wet ingredients: In another bowl, whisk the eggs, then add honey, canola oil (or extra light olive oil), vanilla extract, and applesauce. Mix until well blended.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cake tender.
- Add carrots and nuts: Fold in the grated carrots and toasted crushed walnuts (if using) into the batter evenly.
- Bake the cake: Preheat your oven to 350°F (175°C). Grease and flour your baking pan(s). Pour the batter into the prepared pan(s) and bake for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Prepare the frosting: In a mixing bowl, beat together softened cream cheese and unsalted butter until smooth and creamy. Gradually add powdered sugar and vanilla extract, continuing to beat until light and fluffy.
- Assemble the cake: Once the cake is completely cool, spread the cream cheese frosting evenly over the top and sides.
- Add walnuts and honey drizzle: Sprinkle the coarsely chopped toasted walnuts over the frosting. Drizzle the top with about 1/4 cup honey for an extra touch of sweetness and shine.
- Serve and enjoy: Slice the cake and serve. Store leftovers in the refrigerator to maintain freshness.
Notes
- Toasting walnuts enhances their flavor but is optional based on preference and dietary restrictions.
- Using extra light olive oil instead of canola oil can make the cake healthier without compromising moisture.
- If you don’t have applesauce, you can substitute it with mashed bananas or an equal amount of yogurt for moisture.
- Make sure the cake is completely cool before frosting to prevent the cream cheese frosting from melting.
- This cake keeps well refrigerated for up to 5 days and freezes well for up to 2 months.
