Classic Carrot Cake

This classic Carrot Cake recipe results in a perfectly moist cake topped off with a delicious cream cheese frosting that will have you asking for seconds!

 

This classic Carrot Cake recipe results in a perfectly moist cake topped off with a delicious cream cheese frosting that will have you asking for seconds!

This classic Carrot Cake recipe results in a perfectly moist cake topped off with a delicious cream cheese frosting that will have you asking for seconds!

Classic Carrot Cake

Ingredients:

5 Eggs
3/4 Cup Olive Oil
3/4 Cup Honey
2 3/4 Cups Unbleached Flour
1 Tablespoons Baking Soda
1/2 Teaspoon Salt
2 Teaspoons Cinnamon
3/4 Cup Chopped Pecans
2 1/2 Cup Grated Carrots

 

Icing Ingredients:

12 oz cream cheese (softened)
1 1/2 sticks of butter (softened)
1/4 cup honey
1 teaspoon vanilla
1/2 cup powdered sugar

*Chopped Pecans and Coconut to Garnish

 

 

Directions:

Heat honey in microwave for 30 seconds.

Cream together eggs, oil, and honey.

In a separate bowl, combine flour, salt, baking soda, and cinnamon.

 

 

Mix liquid and flour mixture together.

 

 

Add pecans & mix well.

Add Carrots & mix well.

 

 

Divide batter in two 8” cake pans.

Bake on 325 Degrees for 25-30 minutes.

Remove cakes from oven and let cool completely.

 

 

Combine cream cheese and butter. Mix well.

 

 

Stir in honey and vanilla.

 

 

Add in powdered sugar to thicken.

 

 

 

On a plate or cake stand, place one of the 8” cakes and add a layer of icing.

 

 

Add the second cake layer on top and spread icing evenly.

 

 

Garnish with pecans and coconut.

 

This classic Carrot Cake recipe results in a perfectly moist cake topped off with a delicious cream cheese frosting that will have you asking for seconds!

 

 

Slice, serve, and enjoy!

 

 

This classic Carrot Cake recipe results in a perfectly moist cake topped off with a delicious cream cheese frosting that will have you asking for seconds!

5 from 1 vote
Classic Carrot Cake
Ingredients
  • 5 Eggs
  • 3/4 Cup Olive Oil
  • 3/4 Cup Honey
  • 2 3/4 Cups Unbleached Flour
  • 1 Tablespoons Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 3/4 Cup Chopped Pecans
  • 2 1/2 Cup Grated Carrots
Icing Ingredients:
  • 12 oz cream cheese softened
  • 1 1/2 sticks of butter softened
  • 1/4 cup honey
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
Instructions
  1. Heat honey in microwave for 30 seconds.
  2. Cream together eggs, oil, and honey.
  3. In a separate bowl, combine flour, salt, baking soda, and cinnamon.
  4. Mix liquid and flour mixture together.
  5. Add pecans & mix well.
  6. Add Carrots & mix well.
  7. Divide batter in two 8” cake pans.
  8. Bake on 325 Degrees for 25-30 minutes.
  9. Remove cakes from oven and let cool completely.
  10. On a plate or cake stand, place one of the 8” cakes and add a layer of icing.
  11. Add the second cake layer on top and spread icing evenly.
  12. Garnish with pecans and coconut.
  13. Slice, serve, and enjoy!
Icing Directions:
  1. Combine cream cheese and butter. Mix well.
  2. Stir in honey and vanilla.
  3. Add in powdered sugar to thicken.

This classic Carrot Cake recipe results in a perfectly moist cake topped off with a delicious cream cheese frosting that will have you asking for seconds!

 

 

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