Preheat oven to 350°

Carrot Cake

  • 1⁄2 C Honey
  • 1⁄2 C Vegetable Oil
  • 2 large Eggs
  • 1 C sifted Unbleached Flour
  • 1 tsp Salt
  • 1 tsp Baking Soda
  • 1 1⁄2 tsp ground Cinnamon
  • 1⁄4 tsp ground Cloves
  • 1 C grated Carrots
  • 3⁄4 C chopped Walnuts

Cream Cheese Frosting

  • 1⁄3 C softened Butter
  • 1⁄2 C Honey
  • 8 oz softened Cream Cheese
  • 1⁄2 tsp Vanilla

You need:

  • Wire whisk or electric mixer
  • 2 medium mixing bowls for cake, 1 more for frosting
  • Lightly greased, floured 9-inch round cake pan
  • Cooling rack

Directions for cake:

First bowl: beat honey and oil until smooth. Add eggs one at a time and mix until well blended.

Second bowl: Sift flour with salt, baking soda, and spices. Add  to creamed mixture and stir until all of the flour is evenly moistened. Fold in carrots and walnuts.

Pour batter into prepared 9-inch round cake pan. Bake for approximately 30 minutes at 350° until cake pulls away from the sides of the pan and toothpick inserted into the center comes out clean.

Cool 10 minutes in pan and remove to a cooling rack.

For Cream Cheese Honey Frosting:

Cream butter and honey until smooth;

Add cream cheese and vanilla and mix until smooth.

Frost cake when it has cooled.

Published by Susan W. LaVelle

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