This is our carrot cake recipe. When I was in culinary school we made a carrot cake that was so good it inspired me to create my own recipe. We wanted to experiment with replacing sugar with honey. We are pleased with how it turned out using a different ingredient and would like to share our discovery with you. This cake is nice and moist, and the frosting is the best cream cheese frosting you will ever have.
(Cake)
- Cake flour 260 grams
- Ground nutmeg 3/4 teaspoon
- Ground cinnamon 1 1/4 teaspoon
- Baking powder 3/4 teaspoon
- Baking soda 3/4 teaspoon
- Salt 3/4 teaspoon
- Whole eggs (room temperature) 100 grams
- Honey 170 grams
- Vegetable oil 185 grams
- Finely grated carrots 150 grams
- Chopped walnuts 70 grams (Optional)
- Vanilla 2 teaspoons
Preheat oven to 350°
- Using a hand/stand mixer, mix eggs and honey together for a minute or two
- Slowly mix in the oil until combined.
- Stir in carrots and vanilla.
- Sift together and stir all powdered ingredients in a separate bowl.
- Fold in all dry ingredients and walnuts until just combined. (It’s important not to overmix.)
- Put in a greased 9-inch circle baking pan and cook for 25-30 mins.
- Let cool before adding frosting
(Cream cheese frosting)
Makes enough for 2 cakes.
- Butter (room temperature) 400 grams
- Cream cheese (softened) 400 grams
- Powered sugar 400 grams
- Vanilla extract 1 teaspoon
- 2 Lemons zested
- cinnamon 1 teaspoon
- Maple syrup 1 tablespoon
- Mix the butter and cream cheese for a few minutes or until well combined.
- Add Maple syrup, cinnamon, vanilla extract, and lemon zest, then mix a little.
- Slowly add and mix in powdered sugar until well mixed.
- Frost the cake and top it with crushed walnuts.
Enjoy!
* You can leave eggs and cream cheese out for an hour to hour and 1/2. Don’t leave out for 2 hours+.
*Use any leftover frosting on sugar cookies or whatever you’d like to use it with.
