How To Make Honey Carrot Cake
Ingredients
- ¾ cup buttermilk
- 1 ½ cups honey
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 3 cups all-purpose flour
- 3 eggs
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrot
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped walnuts
- 2 (8 ounce) packages cream cheese, softened
- ⅓ cup honey
- 1 teaspoon vanilla extract
Instructions
- To get started, preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-stick cooking spray.
- In a medium-sized mixing bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, and ginger. In a larger mixing bowl, mix the honey, buttermilk, eggs, oil, and 2 teaspoons of vanilla until they are well-blended. Add the flour mixture to the buttermilk mixture, and stir until all of the dry ingredients are absorbed. Gently stir in the grated carrot, crushed pineapple, and chopped walnuts by hand. Pour the batter into the prepared pan.
- Bake the cake for 50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Once the cake is done, allow it to cool completely before adding the cream cheese frosting.
- To make the frosting, mix together the cream cheese, honey, and 1 teaspoon of vanilla until it becomes smooth and well-blended. Spread the frosting over the cooled cake, and serve.
