Best 3 Carrot Carrot Honey Cake Recipes

**Carrot Carrot Honey Cake: A Taste of Heaven**

Carrot cake is a classic dessert enjoyed by people of all ages and backgrounds. With its comforting flavors and moist texture, it's perfect for any occasion. This article presents a collection of carrot cake recipes that offer unique twists on the traditional carrot cake. From a classic carrot cake with cream cheese frosting to a gluten-free option and a vegan version, these recipes cater to various dietary preferences and tastes. Additionally, we'll explore a carrot cake variation that incorporates honey, adding a touch of sweetness and depth of flavor. Each recipe provides detailed instructions, ingredient lists, and helpful tips to ensure a successful baking experience. So, whether you're a seasoned baker or a novice in the kitchen, let's embark on a culinary journey and discover the delightful world of carrot cakes!

Check out the recipes below so you can choose the best recipe for yourself!

HONEY CARROT CAKE

Honey Carrot Cake image

This moist and delicious honey sweetened carrot cake is a favorite with my family. The honey cream cheese frosting really adds a nice touch.

Provided by Sarah

Categories Desserts Cakes Carrot Cake Recipes

Time 1h20m

Yield 24

Number Of Ingredients 17

Ingredients

3 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 ½ cups honey
¾ cup buttermilk
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

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.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 37.5 g, Cholesterol 44.1 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 5.4 g, Sodium 233.3 mg, Sugar 23.8 g

CARROT-HONEY CAKE (EGGLESS, BUTTERLESS, REFINED-SUGAR-FREE)

Carrot-Honey Cake (Eggless, Butterless, Refined-Sugar-Free) image

An eggless, butterless, refined-sugar-free carrot-honey cake. Can be eaten on its own or with an orange-honey glaze, or, for a celebratory dessert, orange buttercream frosting.

Provided by Fathima Afroz

Categories Desserts Fruit Dessert Recipes Orange Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 12

Ingredients

¾ cup all-purpose flour
¾ cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon salt, or to taste
½ cup honey
¼ cup vegetable oil
2 tablespoons thick plain yogurt
2 medium carrots, peeled and finely grated
1 orange, zested
½ teaspoon vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-inch cake pan.
Sift all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt together in a bowl.
Mix honey, oil, and yogurt together in a bowl, stirring gently.
Combine carrots with the honey mixture; add orange zest and vanilla extract. Add flour mixture by the spoonful, folding gently until no dry spots remain. Add a couple teaspoons orange juice if batter is too thick. Pour into the prepared cake pan.
Bake in the preheated oven until the top springs back when touched, 25 to 30 minutes. Allow to cool in the pan for 10 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 287.3 calories, Carbohydrate 48.7 g, Cholesterol 0.7 mg, Fat 9.7 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 1.6 g, Sodium 301.7 mg, Sugar 24.6 g

CARROT CARROT HONEY CAKE

Carrot Carrot Honey Cake image

Yes, I realise I have written the word 'carrot'twice in the title. That's because this recipe truly does bring out the carrot flavour of carrots. Cooking the carrots and mashing is the key. Using a microwave or steaming them is better than boiling, because it retains the flavour. Packed full of vitamin A, this recipe is egg-and dairy-free.

Provided by melting pot

Categories Quick Breads

Time 1h

Yield 2 loaves, 8 serving(s)

Number Of Ingredients 9

Ingredients

3 carrots
1 tablespoon water
3 tablespoons oil
1/4 cup honey
1/4 cup applesauce
1 1/2 cups self-raising flour (whole-wheat or plain)
1/4 teaspoon salt
2 tablespoons ginger powder (optional)
1/4 cup sunflower seeds (optional)

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.

Tips:

Mise en Place: Before you start baking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
Use Fresh Ingredients: The fresher your ingredients, the better your carrot cake will taste. If possible, use organic carrots and honey.
Grate the Carrots Finely: This will help the carrots distribute evenly throughout the batter and give the cake a smooth texture.
Don't Overmix the Batter: Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
Bake the Cake at the Right Temperature: The ideal temperature for baking carrot cake is 350°F (175°C). If the oven is too hot, the cake will brown too quickly and the inside may be undercooked. If the oven is too cool, the cake will take too long to bake and may not rise properly.
Let the Cake Cool Completely: Before you frost the cake, let it cool completely. This will help the frosting set properly and prevent it from melting.

Conclusion:

Carrot cake is a delicious and versatile dessert that can be enjoyed all year round. It's perfect for potlucks, bake sales, and special occasions. With a few simple tips, you can make a carrot cake that is moist, flavorful, and sure to impress your friends and family. So what are you waiting for? Give this carrot cake recipe a try today!

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