Description
A moist and flavorful carrot cake with honey bun-inspired spices, topped with a rich cinnamon cream frosting.
Ingredients
Scale
For the Crust:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 3 large eggs
- 1 cup vegetable oil
- 1/4 cup honey
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts (optional)
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat eggs, oil, and honey until well combined. Stir in grated carrots, pineapple, and walnuts (if using).
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Pour batter into prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- For the frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and cinnamon, beating until fluffy.
- Spread frosting evenly over cooled cake. Refrigerate for at least 1 hour before serving.
Notes
You can customize the seasonings to taste.