Simple and delectable, this salad features fresh figs and arugula.
| Prep Time: | 30 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 24 |
| Yield: | 24 servings |
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 ½ cups honey
- ¾ cup buttermilk
- 3 eggs
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups finely grated carrot
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup chopped walnuts
- 2 (8 ounce) packages cream cheese, softened
- ⅓ cup honey
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 297 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 44 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 233 mg |
| Sugars | 24 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Yummy!
This was fantastic. the only change I made was I didn’t use the honey cream cheese frosting, but that was only because I didn’t have enough honey on hand. Will definitely make again and recommend this recipe
Wow I love the idea that you did
I probably put an extra cup of grated carrot. This recipe makes a moist yet firm and very tasty cake.
Fantastic cake with just the right amount of sweetness and so moist ! Thank you Sarah!
I made this cake for my wife’s birthday and she and our guests loved it. Also, it was quite easy to make just by hand, except the icing I did need to make in the food processor, but other people commented on how good the icing was as well!
My husband said, “best carrot cake I’ve ever had, wow, holy smokes!”
Like another reviewer I found this ingredients seemed to make this recipe so incredibly moist, too moist. I am from the UK so wondering if this site converts to metric accurately. I had to bake it an extra 2 hours! And even after that it is nothing like a carrot cake. It tastes like Christmas pudding to me now. With all the amazing reviews I wonder what on earth I did wrong as I followed recipe and cooking instructions. The topping was also a bit too runny, was not sure if it was meant to harden but its a bit strange to say the least, won’t be trying this again a lot of ingredients that do not match what everyone else says.
Love it!!! Made a few changes. I did use rice flour and half of pineapple and the other half apple. Thanks
Made exactly per the directions and it turned out great! Great low-sugar recipe!
Pretty tasty. Give a little different flavor with the honey, but prefer another recipe on here.
I made this recipe gluten free by substituting the 3 cups of regular flour for 1 cup of sweet potato flour (if your gluten free or paleo buy this on Amazon and you will appreciate it’s addition to your kitchen!), 1 cup of potato starch and 1 cup of sorghum flour plus 1 teaspoon of xanthum gum. I’m sure a mixture of rice flours would be fine as well. Addtionally I left out the buttermilk and added another egg white. I think this is probably a very forgiving recipe that will take a lot of tweaking before it turns out badly. I used Earth Balance spread and Swerve sweetener with a couple of drops of cream cheese flavoring to replicate a dairy free, carb free frosting.
Very good, will likely make again. Good served hot, with frosting, like a bread pudding. It looked like ithad too much honey, so I put 1/3 cup honey instead of the 1 1/2 cup. I also pureed half a can of pineapple and half a canned peach. For the frosting I used vegan cream cheese and maple syrup, honey, vanilla, and it tasted vaguely like a vegan ice cream bar. I also put in 3 1/2 cups of carrots, and for anyone wondering, gluten-free flour works just fine here. Excellent with roasted walnuts on top.
Delicious and perfectly sweet! I used a 16oz can of crushed pineapple, pecans instead of walnuts, and added 1 c of chopped dried tart cherries. I baked the cake in two 8″ round cake pans. I cut each layer in two to make a four layer cake. I doubled the frosting and it was the perfect amount for my four layer cake.
I love this recipe. Although I change it up quite a bit, but every time I make it everyone raves about it. Technically I think I change it enough that it’s a totally different recipe!
moist, sweet, and yummy. made for Janel’s 2nd birthday and Mom’s 60th (without spices). used whole wheat pastry flour. butter and flour pans if removing from pans to frost
Great for having no sugar! But I will put in a whole 20 oz can of pineapple or add more oil if there is a next time, because it was a little dry.
Great taste, great texture! I halved the recipe and made it into 30 mini muffins. We will definitely make it again!
A perfect cake to make for my Grandpa’s birthday party! He cant have sugar and this was just what I was looking for. We didn’t make the icing because he doesn’t eat cheese instead we topped it with my mom’s homemade dairy free ice cream. Next time I make this cake I will add 1 cup raisins. He is also allergic to wheat but no problem it was easy to substitute spelt flour for wheat.
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.
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 the most demanding dinner guests imaginable: fellow churchmen eating a pot-luck meal. After one hour, it was three-fourths gone. All who tried it, loved it, and at least fifteen people asked for the recipe. Honey is a flavor enhancer. Refined sugar dominates any mix it goes into, so that what you taste is flavored sugar. But honey does not suppress and dominate other flavors; it brings them out. So you can actually taste the carrots, the pineapple, the spices, and the walnuts, with a bare hint of extra sweetness. And best of all, it produces no “sugar high” and “sugar crash,” nor does it make you drowsy after you eat it, nor suppress your immune system, as refined sugar tends to do.