This Carrot Honey Cake recipe is a moist and flavorful dessert made with fresh carrots, honey, and cinnamon, layered with a creamy cream cheese frosting. Topped with toasted walnuts and a drizzle of honey, this cake is perfect for special occasions, birthdays, or a cozy treat with coffee or tea. Made with healthier ingredients like applesauce and honey, it’s a lightened-up version of the classic carrot cake without sacrificing taste. This recipe is easily customizable with dairy-free options, nuts, or extra spices, making it a versatile and indulgent dessert that everyone will love.

Ingredients :
For the Cake Layers:
- 3 cups carrots, peeled and grated
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 4 large eggs
- 1 cup honey
- 1/2 cup canola oil (or extra light olive oil for a healthier option)
- 2 tsp vanilla extract
- 1 cup applesauce
- 1 cup crushed walnuts, toasted (optional)
For the Frosting:
- 2 cups powdered sugar
- 16 oz cream cheese, softened
- 2 sticks unsalted butter, softened
- 1 tbsp pure vanilla extract
For Decoration:
- 1/2 cup walnuts, coarsely chopped and toasted
- 1/4 cup honey, for drizzling
Instructions:
Making the Carrot Cake Layers:
- Preheat your oven to 350°F. Butter and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat the eggs on high speed for 1 minute until foamy. Add the honey and beat on high for an additional 4 minutes. Blend in the canola oil, vanilla extract, and applesauce.
- Gradually add the dry ingredients, 1/2 cup at a time, and mix until just combined.
- Gently fold in the grated carrots and walnuts (if using).
- Divide the batter evenly between the two cake pans and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean. (Note: It may take closer to 30 minutes in your oven.)
- While the cakes are baking, prepare the frosting and refrigerate it until ready to use.
- Once the cakes are done, remove them from the oven. Let them cool in the pans for a few minutes, then remove and let them cool completely at room temperature before frosting.
Making the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and powdered sugar on low speed for 1 minute until combined. Increase the speed to high and beat for another 2 minutes until pale and fluffy.
- Gradually add the cream cheese, one piece at a time, mixing well after each addition. Beat until smooth, about 1 more minute.
- Add the vanilla extract and mix until fully incorporated. Refrigerate until ready to use.
Assembling the Carrot Cake:
- Place the first fully cooled cake layer on a cake platter. Spread a generous amount of frosting on top.
- Place the second cake layer on top, then frost the top and sides of the cake evenly.
- Use an icing knife or spoon to create a column effect around the sides of the cake. If you have a piping bag, use a large frosting tip (like a Wilton 1M) to pipe a decorative border around the top.
- Top the cake with toasted walnuts and drizzle generously with honey.
- This cake is best eaten the same day, but if not serving immediately, refrigerate it and allow it to sit at room temperature for at least an hour before serving.
Tips
- Grating Carrots: Grate the carrots finely to ensure they bake evenly into the cake layers.
- Cooling: Allow the cakes to cool completely before frosting to prevent the frosting from melting.
- Frosting Texture: If the frosting feels too thick, add a bit of milk or cream to reach your desired consistency.

Variations and Substitutions
- Dairy-Free Option: Use dairy-free cream cheese and butter for the frosting to make this cake dairy-free.
- Nut-Free: Omit the walnuts from both the cake and the decoration to make this nut-free.
- Spices: If you love spices, feel free to add a pinch of ginger, nutmeg, or allspice for an extra layer of flavor.
- Flour Substitution: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
FAQs
Can I make this cake ahead of time? Yes! You can bake the cake layers a day in advance. Store them wrapped in plastic wrap at room temperature. Frost the cake just before serving.
How should I store the cake? Store the cake in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best texture.
Can I freeze this cake? Yes, you can freeze the un-frosted cake layers for up to 3 months. Allow them to cool completely, wrap them tightly, and freeze. Thaw in the fridge overnight before frosting.
Serving Suggestions
- Coffee or Tea: Serve this carrot honey cake with a hot cup of coffee or tea for an afternoon treat.
- Special Occasions: This cake is perfect for birthdays, holidays, or any special gathering.
- Ice Cream Pairing: Pair with a scoop of vanilla or cinnamon ice cream for an indulgent dessert.
Why You’ll Love This Recipe
- Moist and Flavorful: The combination of honey, cinnamon, and carrots creates a naturally sweet and spiced cake that’s incredibly moist.
- Creamy Frosting: The rich cream cheese frosting perfectly complements the cake, making every bite indulgent.
- Healthier Twist: With honey and applesauce, this cake offers a healthier take on a classic, without sacrificing flavor.
- Customizable: Whether you prefer nuts, want to go dairy-free, or add more spices, this cake is easy to modify to suit your preferences.
Carrot Honey Cake Recipe
10 -12
servings1
hour30
minutesIngredients
For the Cake Layers:
3 cups carrots, peeled and grated
2 cups all-purpose flour
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp ground cinnamon
4 large eggs
1 cup honey
1/2 cup canola oil (or extra light olive oil for a healthier option)
2 tsp vanilla extract
1 cup applesauce
1 cup crushed walnuts, toasted (optional)
For the Frosting:
2 cups powdered sugar
16 oz cream cheese, softened
2 sticks unsalted butter, softened
1 tbsp pure vanilla extract
For Decoration:
1/2 cup walnuts, coarsely chopped and toasted
1/4 cup honey, for drizzling
Directions
- Making the Carrot Cake Layers:
- Preheat your oven to 350°F. Butter and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat the eggs on high speed for 1 minute until foamy. Add the honey and beat on high for an additional 4 minutes. Blend in the canola oil, vanilla extract, and applesauce.
- Gradually add the dry ingredients, 1/2 cup at a time, and mix until just combined.
- Gently fold in the grated carrots and walnuts (if using).
- Divide the batter evenly between the two cake pans and bake for 25-30 minutes. The cakes are done when a toothpick inserted into the center comes out clean. (Note: It may take closer to 30 minutes in your oven.)
- While the cakes are baking, prepare the frosting and refrigerate it until ready to use.
- Once the cakes are done, remove them from the oven. Let them cool in the pans for a few minutes, then remove and let them cool completely at room temperature before frosting.
- Making the Cream Cheese Frosting:
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and powdered sugar on low speed for 1 minute until combined. Increase the speed to high and beat for another 2 minutes until pale and fluffy.
- Gradually add the cream cheese, one piece at a time, mixing well after each addition. Beat until smooth, about 1 more minute.
- Add the vanilla extract and mix until fully incorporated. Refrigerate until ready to use.
- Assembling the Carrot Cake:
- Place the first fully cooled cake layer on a cake platter. Spread a generous amount of frosting on top.
- Place the second cake layer on top, then frost the top and sides of the cake evenly.
- Use an icing knife or spoon to create a column effect around the sides of the cake. If you have a piping bag, use a large frosting tip (like a Wilton 1M) to pipe a decorative border around the top.
- Top the cake with toasted walnuts and drizzle generously with honey.
- This cake is best eaten the same day, but if not serving immediately, refrigerate it and allow it to sit at room temperature for at least an hour before serving.

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