The combination of sweet honey, zesty ginger and the natural sweetness of carrots results in a warmly spiced, moist cake that's a favorite for both special occasions and everyday indulgence.
Yield 8 Servings
Prep Time 20 Minutes
Total Time 40 Minutes
Directions
Yield 8 Servings
Prep Time 20 Minutes
Total Time 40 Minutes
Ingredients
Cake
- 1 cup Nate’s 100% Pure Honey
- ¾ cup granulated sugar
- 4 eggs, beaten
- 1¼ cups vegetable oil
- 2 cups self-rising flour
- 2 tsp grated fresh ginger
- 1 tsp salt
- 1 tsp baking soda
- 16 oz bag baby carrots, shredded
- ½ cup pecans, chopped
- 1 cup dried cranberries or golden raisins
Icing
- 8 oz block cream cheese, softened
- 1 cup soft butter
- ½ cup Nate’s 100% Pure Honey
- 3 Tbsp candied ginger, finely chopped, divided
- ½ tsp salt
- 1 tsp vanilla extract
- 4-5 cups confectioner’s sugar
- 2-3 Tbsp milk
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Directions
Cake
Preheat oven to 350°F . Grease and flour three 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.
Icing
Whip together cream cheese, butter, honey, 2 tablespoons candied ginger, salt and vanilla extract. 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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