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Sprinkles For Breakfast

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carrot cake with spiced honey frosting

How to Make the Best Carrot Cake

Now that Halloween is over, we have officially entered into the Holiday Season, or what I like to call Dinner Party Season. I know Thanksgiving is still a few weeks away, but it's never too early to start planning. This week, I teamed up with my friend Stephanie from Just West Designs to bring you a Winter Inspired Table Setting. Stephanie is a very talented photographer and designer - so I just provided the cake and let her do the rest (with a little help from Suite Paperie on the Place Cards and Flourish on the Flower Arrangements). If you ask me, I think she did a pretty amazing job - clean, simple and absolutely beautiful!

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Now let me tell you about this Carrot Cake - it is OFF THE CHAIN (people still say that right?) If you want to impress your dinner party guests - make this carrot cake. If you want to win the office holiday bakeoff - make this carrot cake. If you are having a bad day and need something to drown your sorrows in - make this carrot cake. I don't care what excuse you come up with, just find one, and make it.

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Carrot Cake With Spiced Honey Frosting

Carrot Cake With Spiced Honey Frosting | Sprinkles For Breakfast


Carrot Cake

  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 2 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon allspice
  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 cups grated raw carrots
  • 1 (14 oz.) can crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/4 cup walnuts (optional)

Spiced Honey Frosting

  • 1 cup unsalted butter, room temperature
  • 12 oz. cream cheese
  • 2 lbs. powdered sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup honey
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg


for the cake:

  1. Preheat the oven to 350 degrees and prepare three 8" cake pans.
  2. In a medium bowl, combine flour, baking powder, baking soda, and spices. Set aside.
  3. In a large bowl, beat eggs with a wire whisk.
  4. Add sugar and oil and whisk until combined.
  5. Mix in flour mixture and stir until combined.
  6. Fold in carrots, pineapple, coconut and nuts.
  7. Divide the batter between the three pans.
  8. Bake for 35-40 minutes, or until a toothpick comes out clean.
  9. Set on wire rack until completely cool.

for the frosting:

  1. In a stand mixer fitted with a whisk attachment, beat butter and cream cheese on high speed until light and fluffy.
  2. Slowly add powdered sugar. Mix until combined.
  3. Add vanilla, honey, cinnamon, and nutmeg. Mix until combined.

Place Cards: Suite Paperie | Florals: Flourish | Photos & Styling: Just West Designs

*One 8" cake

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (8)


This cake sounds amazing! How would I alter the baking time for three 9 inch rounds?

Lindsay Nathanson

Hi Andrea! The layers will be a bit thinner in a 9" pan, but the baking time should be around the same time. I would check them at 30 minutes to see if they are done.


Hi!! This cake looks awesome! I wondering if I can omit the coconut? We have an allergy in the family. Thank you!

Lindsay Nathanson

Hi Jenn! This cake is amazing! And you can omit the coconut - it will be no problem. Enjoy!


I made this today and it is sooooo good! Recipe was really easy to follow too! I ended up with lots of extra icing, but I’m not complaining. I’m imagining all the things I’ll put it in and one will probably be my coffee! ???? I loved how the icing wasn’t super sweet and that honey is used.

Lindsay Nathanson

Hi Amanda! I am so glad you liked this recipe - it is one of my favorites! I admit, I tend to be a frosting heavy cake baker. I just love the frosting. But I am so glad you are finding creative ways to use the extra frosting!


How many days in advance can this cake be made? I wanted to make it 2 days before christmas (because I don't have time), would this be ok?

Lindsay Nathanson

Hi Lisa!
The cake can definitely be made two days before Christmas. Ideally you would wrap the layers in saran wrap and put them in the refrigerator (along with the frosting) until the day of. Then you would frost them the morning of Christmas. But if you don't have time to do that, you can just stick the whole thing, completely iced and covered in saran wrap, in the fridge. I hope that helps!


Has anyone found the icing to be too sweet? Is there a way to reduce the sugar amount, or will that alter the consistency?

Lindsay Nathanson

Reducing the sugar will effect the consistency - you may want to try a swiss meringue buttercream. That tends to be less sweet.


Hi Lindsay!
Cake looks great and the recipe is easy to follow, thanks.
Would the cake come out dry if I don't include the crushed pineapple? Is there a substitute you could recommend please?
Thank you.

Lindsay Nathanson

Hi Dana!

I have never tired this recipe without pineapple, so I am not 100% sure these substitutions will work - but I have heard applesauce or smashed bananas work well in carrot cake. I hope that helps - and if you do try it, let me know how it turns out!


This cake looks "off the chain"! My mouth is watering! Can't wait to try it.


Hi Lindsay! Thank you for this wonderful recipe!
I have a question though, can I use a blender to mix ingredients for the frosting?

Lindsay Nathanson

Hi Nadya! I have never used a blender...but it's worth a try!