Honey Carrot Cake

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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1 h 20 m servings 297 cals
Serving size has been adjusted!

Original recipe yields 24 servings



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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 48 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

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Least positive

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...

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 ...

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 di...

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'...

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 instea...

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 mois...

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 eati...

I made this, using fine carrot pulp from carrot juicing, and raw, unfiltered honey. The honey blended well with the cream cheese and stayed blended, even overnight. Then I served it to some of t...

This was excellent! the pineapple made it really moist, and it was just the right sweetness. I actually used 1/2 cup maple syrup and 1 cup of honey, and it turned out really nice. frosting is wo...

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