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CARROT CAKE WITH SPICED HONEY FROSTING

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Author: Lindsay Nathanson

Ingredients
  

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
How to Make the Best Carrot Cake
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Instructions
 

For the cake:

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

For the frosting:

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

Notes

Place Cards: Suite Paperie | Florals: Flourish | Photos & Styling: Just West Designs
*One 8" cake