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!

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.

 

 

 

Slice, serve, and enjoy!