Carrot Carrot Honey Cake Recipes

PERFECT CARROT CAKE {HONEY-SWEETENED}

Steps:

• Preheat oven to 325 degrees F. Adjust an oven rack to the center of the oven. Lightly grease two round 9-inch cake pans or a 9X13-inch pan and line the bottom with parchment paper and set aside.
• In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk together to combine and set aside.
• Wash carrots well (no need to peel them) and in a food processor fitted with a fine shredding disk (or grate by hand using a fine grater), shred the carrots. Set aside.
• In a large bowl using a hand-held mixer (or use a stand mixer with the whisk attachment or by hand with a whisk), beat the honey and eggs on medium-high speed until well combined, about 45 seconds.
• Reduce the speed to medium and with the mixer running, slowly add the oil in a steady stream, being careful to pour oil away from the beaters or whisk.
• Increase the speed to high (or whisk quickly by hand) and mix until the batter is light in color and well emulsified, about 45 seconds to 1 minute longer.
• Stir in the carrots and dry ingredients by hand until incorporated and no streaks of flour remain (being careful not to overmix).
• Divide the batter evenly between the two prepared cake pans or pour into the prepared 9X13-inch pan. Bake in the center of the oven until a toothpick or skewer inserted into the center of the cake comes out clean, about 40-45 minutes for 9-inch round pans and 60 minutes for a 9X13-inch pan.
• Let the cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you are planning to just ice the top).
• In a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the cream cheese, butter, sour cream and honey for 1-2 minutes until mixture is perfectly creamy and smooth with no lumps.
• Add the vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.
• Frost the cake and garnish with chopped pecans, if desired. Refrigerate until ready to serve and any leftovers.

HONEY CARROT CAKE

Steps:

• 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.

HONEY CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
• Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
• For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

CARROT CARROT HONEY CAKE

Steps:

• Chop the carrots into chunks and place the carrots and water in a bowl and cover the top with cling wrap. Place in the microwave and heat for 15 min on high.
• Preheat the oven to 350 degrees F/180 degrees Celsius Lightly grease the bottom of two mini loaf pans or one medium loaf pan.
• Place in a large mixing bowl and mash with a fork or potato masher. Don't worry if it's not very smooth.
• Add the oil, honey and applesauce and mix.
• Add the flour and salt and ginger powder. Mix until even.
• Pour into 2 mini loaf pans or one medium loaf pan. Cooking time is similar for both, although you might have to cook for longer if using a medium loaf pan. Sprinkle sunflower seeds evenly on top.
• Bake for 30-35 min if using two mini loaf pans, or 35-45 min if using medium size.
• Allow to cool for a minute before turning out.

STEAMED CARROT CAKE WITH HONEY YOGURT FROSTING

Steps:

• To make the frosting: Empty a carton of plain yogurt (without gelatin or other thickeners), into a strainer lined with a double layer of cheesecloth (or paper coffee filter), and place over a bowl. Cover with plastic wrap, and refrigerate overnight. After about 6 to 8 hours, the yogurt has released about 1 1/4 cups water, and has the consistency of soft cream cheese. Add the honey, to taste, a pinch of salt, and a few gratings of lemon peel. Mix well.
• Preheat an oven to 350 degrees F.
• To make the cake: In a large mixing bowl, combine the brown sugar, bread crumbs, buttermilk, molasses, oil, applesauce, beaten eggs, carrots, cranberries, figs, ginger and orange zest. In a separate bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg. Add the dry ingredients to the wet ingredients, and stir until just combined. Don't over stir. Pour the batter into a well-greased pudding mold or heatproof bowl, and cover tightly. (You can also use leftover tin cans, like a large tuna can, for example). Immerse in a water bath to come 1/3 way up the sides of your mold. Cover with a lid or tin foil. Steam for 1 1/2 hours in the oven.
• Slather the yogurt frosting over the warm cake. Garnish with fresh grated orange zest right on top.

CARROT HONEY LOAF

Steps:

• Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next 7 ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well., Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack.

DATE, CARROT AND HONEY CAKE

Steps:

• Place dates, honey and water into large pot.
• Stir constantly over medium heat.
• Stir in butter then remove from heat and add vanilla.
• Fold in flour and carrot.
• Pour into greased and lined 20 cm cake tin.
• Bake in 180 C oven for 35 - 40 minutes or till cooked.
• Cool in tin for 5 minutes, then turn onto wire rack.
• Ice when cool if desired.