Honey Ginger Carrot Cake

Honey and ginger marry wonderfully in this sweet and subtly spicy Spring dessert.

Yield 8
Prep Time 20 minutes
Total Time 20-22 minutes



  • 1 cup Nature Nate’s Raw & Unfiltered Honey
  • 3/4 cup granulated sugar
  • 4 eggs, beaten
  • 1 1/4 cups vegetable oil
  • 2 cups self-rising flour
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 16-ounce bag baby carrots, shredded
  • 1/2 cup pecans, chopped
  • 1 cup dried cranberries or golden raisins


  • 1 8-ounce block cream cheese, softened
  • 1 cup soft butter
  • 1/2 cup Nature Nate’s Raw & Unfiltered Honey
  • 4-5 cups confectioner’s sugar
  • 1/2 teaspoon salt
  • 2-3 tablespoons milk
  • 3 tablespoons candied ginger, finely chopped, divided
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For the cake: Preheat oven to 350 degrees. Grease and flour 3 8-inch cake pans. Combine all cake ingredients in large bowl. Stir until well combined. Spoon evenly into cake pans. Bake for 20-22 minutes, until center springs to the touch. Cool.

For the icing: Whip together butter, honey, cream cheese, 2 tablespoons candied ginger, salt and vanilla. Add confectioner’s sugar alternately with milk until icing is thick and fluffy. Spread icing on first layer. Top with middle layer and ice the middle layer. Place final layer on top and spread icing evenly over all. Garnish with remaining candied ginger.

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