Honey Carrot Cake

This gorgeous, moist carrot cake is sure to be the showstopper dessert for your Easter table. Double layers of a honey-sweetened cake are sandwiched with a luscious cream cheese and honey-kissed frosting. For a special touch, we show you how to make carrot flowers to garnish the top. 

Honey Carrot Cake
(spiced carrot cake + honey cream cheese frosting)
Serves 8

What You Need:

For the cake:
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
2 teaspoon ground cinnamon
½ teaspoon kosher salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
4 large eggs
1 cup vegetable oil
1 cup Savannah Bee Company Honey (we used Orange Blossom Honey)
½ cup firmly packed light brown sugar
2 teaspoons vanilla extract
3 cups grated carrots
1 cup chopped pecans

For the whipped honey-cream cheese frosting:
½ cup salted butter, at room temperature
1 (8-ounce) block cream cheese, at room temperature
1/3 cup Savannah Bee Company Whipped Honey with Cinnamon
1 tablespoon vanilla extract
¼ teaspoon kosher salt
5 cups powdered sugar

For the carrot roses:
3 to 4 rainbow carrots with tops
Ice water bath

What to Do: 

1. Wash Up!

2. Start the cake batter: Preheat the oven to 325°F. Grease 2 (9-inch) round cake pans with shortening and line the bottoms with parchment paper. Stir together the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger in a medium bowl.

3. Finish the cake batter and bake: Whisk together the eggs, oil, honey, brown sugar, and vanilla in a large bowl. Gradually add the flour mixture, stirring until the ingredients are combined. Stir in the carrots and pecans. Divide the batter evenly between the 2 pans. Bake for 32 to 34 minutes or until a toothpick inserted in the centers come out clean. Remove the pans from the oven and let cool for 5 minutes. Run a knife around the edges and turn out onto cooling racks to cool completely.

4. Make the frosting: Beat the butter and cream cheese at medium speed with a heavy-duty mixer until creamy. Add the whipped honey, vanilla, and salt, and beat until smooth. Gradually add the powdered sugar and beat to a spreadable consistency. 

5. Frost the cake: Spread the frosting between the layers and on the tops and sides of the cake (3 ¼ cups frosting total). Cover and refrigerate until ready to serve.

6. Make the carrot flowers: Remove the green carrot tops and save a few for garnish. Peel the carrots. Using a vegetable peeler, cut the carrots into long, thin strips. Roll up the carrots into a spiral and immediately place in the ice water to set.

7. Garnish the cake: Remove the carrot spirals from the water and pat dry. Re-roll, if necessary, and press into the frosting on the top of the cake in your desired pattern. (We made a crescent shape.) Add a few sprigs of carrot greens to garnish.

To Serve: Cut the cake into slices and serve. 

Pro Tip: If your carrot ribbons are being stubborn and you’re having trouble rolling them, place them in a bowl of boiling water and let stand for 5 minutes to soften. 

Table Talk: What’s the weirdest thing you’ve ever eaten? 

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