The best delicious Honey-carrot Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Honey-carrot Cake recipe today!
Hello my friends, this Honey-carrot Cake recipe will not disappoint, I promise! Made with simple ingredients, our Honey-carrot Cake is amazingly delicious, and addictive, everyone will be asking for more Honey-carrot Cake.
What Makes This Honey-carrot Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Honey-carrot Cake.
Ready to make this Honey-carrot Cake Recipe? Let’s do it!
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3 c Cake Flour
2 ts Baking Soda
1 ts Salt
2 ts Cinnamon
1 c Vegetable Oil
1 1/2 c Honey
4 lg Eggs
3 c Carrots; grated
1 c Pecans; chopped
FROSTING
1 pk (8-oz.) Cream Cheese;
-softened
1/3 c Honey
1 ts Vanilla Extract
Makes one 2-Layer Cake
Pre-heat oven to 325-F degrees and lightly grease two 8-inch square or
9-inch round cake pans; reserve.
In a large mixing bowl sift in the flour, soda, salt, and cinnamon. Add
vegetable oil, honey, and eggs. Blend well with a whisk or electric mixer.
Fold in the carrots, and add the chopped pecans. Pour the carrot cake
batter into the 2 layer pans.
Bake for about 30 minutes, or until a cake tester can be cleanly removed
from the center of each cake. Place the pans on wire racks and allow to
cool slightly.
Meanwhile, prepare the frosting by blending together the softened cream
cheese, honey, and vanilla until smooth.
Remove one of the cakes from its pan while it’s still somewhat warm, and
place it on a serving platter. Frost the top with the prepared frosting
while still warm. Put the second cake layer in place and frost the top
again. Serve slices warm and refrigerate any leftovers for up to 1 week.
Yields
1 servings
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