Honey Carrot Cake Recipe - Allrecipes.com
Honey Carrot Cake Recipe

Honey Carrot Cake

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"This moist and delicious honey sweetened carrot cake is a favorite with my family. The honey cream cheese frosting really adds a nice touch."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2009

Great healthy cake. For anyone wondering... I substituted whole wheat flour for 2 of the cups of flour with no ill effect. Also, I baked it in a bundt pan (the person I was baking it for could not have any type of icing, so I thought a bundt shape would be prettier), and it came out fine.

Most Helpful Critical Review
Apr 12, 2010

My carrot cake recipe is better - I think I'll just try subbing the sugar with honey. For the frosting, DO NOT use lowfat cream cheese - it's like glue.

Dec 17, 2003

This was great! My husband is a health and fitness nut and didn't want a birthday cake that had any refined sugar. He loved this, and so did my kids, who have no problem gobbling down refined sugar! Glad to have found a cake to please everyone!

Sep 23, 2004

This is a great carrot cake recipe! As I keep finding with the cakes I've been making lately, this cake tastes even better after the day it is made. I used 2 9-inch rounds for this cake. I did find the frosting for this cake to be a bit "strange". It's mainly just cream cheese, and as a result, the honey "separated out" once I had iced the cake. By the second day, the cake was looking stranger and stranger (a brown, streaky appearance and the icing had split along the line where the two cake layers come together)...but it sure did taste good! If anyone has some tips to prevent this, please post!

Dec 26, 2006

This recipe is the only one I've found up to the task of replacing my sugar carrot cake. This is a great recipe! Just as good and moist as the other cake. I made it as muffins for my 2 year old's birthday, and they tasted GREAT as muffins. Very moist, very flavorful, very yum. And since honey is a whole food, it doesn't do a whammy on your body the way sugar does. Yay!

Aug 28, 2007

This recipe is FANTASTIC!! For those of you looking for a healthier alternative to refined sugar. This takes the cake!! I also used 3 cups of carrots instead of 2 and used safflower oil instead of vegetable. I try to bake with honey as much as possible, and the "impossible" seems to be getting easier and easier. Keep the baking with honey recipes coming!!! Thanks for a great recipe.

Oct 25, 2006

Brava! This is a wonderful recipe. I've made it twice and I liked it both times, a little better the second time when I increased the carrots to 3 cups and the pecans to 1 1/2 cups. It was moister and very dense. If you don't like a dense cake, leave the amounts the same as the original recipe. The moisture was there both times I made it. The cream cheese frosting is to die for and to decorate the cake, I crushed a Nonni's Gingerbread Macadamia nut biscotti and sprinkled it on top. It is a limited time release biscotti that I bought at Sam's Club and had on hand available for this Fall time of year. It added a nice pretty golden dusting to the top of the cake and although the flavor came through a little, it didn't overpower the flavor of the cake. Top Notch recipe!

Jun 09, 2007

Very good delicious cake. I use my food processor to grate the carrots, walnuts, and pineapples very finely, so my kids don't see them. Then they love it, and I feel good that they aren't eating refined sugar.


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  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 37.5 g
  • 12%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 233 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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