Honey Carrot Cake

Got this recipe from a friend of mine. Using half honey and half sugar gives the cake a sweet flavor without being too sweet. If you are a huge fan of honey, you can actually substitute (1:1 ratio) honey for the granulated sugar in the recipe.

Ingredients

• 6oz all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/8 tsp cinnamon
• 1/4 tsp salt
• 5.3 oz canola oil
• 3 eggs
• 4.63 oz honey
• 4.63 oz granulated sugar
• 1/2 tsp vanilla extract
• 5.75 oz carrots, shredded finely
• 1.3 oz walnuts, chopped

Directions

1. Sift dry ingredients into medium sized bowl.
2. Whisk eggs, honey and sugar with electric mixer until fluffy/foamy.
3. Gradually drizzle in oil until incorporated.
4. Add dry ingredients to whipped egg mixture and mix just until combined.
5. Add carrots and walnuts, folding by hand until incorporated.
6. Place 2 pounds of batter in a parchment lined 9" cake pan, and bake about 40 minutes at 365 degrees, or until skewer comes out clean.

I usually end up with a little bit of extra batter, which I use to make cupcakes or mini bundt cakes.

Cream Cheese Frosting

Ingredients

• 1 8oz package of cream cheese
• 1/4 cup butter, softened
• 1 cup powdered sugar, sifted
• 1/2 tsp vanilla

Directions

1. Beat cream cheese with electric mixer until smooth and creamy. Add butter and vanilla, and mix for 2 minutes, until well combined.
2. Slowly add in powdered sugar and beat until fluffy consistency.
3. Use immediately or keep well covered in refrigerator.

This is a very traditional cream cheese frosting. It's not overly sweet and has more of a cream cheese taste to it than sugar. If you prefer something sweeter, you may want to double the powdered sugar.