Carrot Carrot Honey Cake Recipes

HONEY CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
• Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
• For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

HONEY CARROT CAKE

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.

CARROT HONEY LOAF

Steps:

• Preheat oven to 350°. Combine eggs, oil, honey and vanilla; beat until smooth. In another bowl, whisk next 7 ingredients for 30 seconds. Stir flour mixture into egg mixture just until combined. Add carrots; mix well., Pour batter into a lightly greased 9x5-in. loaf pan; bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Cool 10 minutes before removing to a wire rack.

CARROT CARROT HONEY CAKE

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.