Honey Carrot Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 519
- Total Fat
- 31
- Saturated Fat
- 9
- Carbohydrates
- 56
- Dietary Fiber
- 4
- Sugar
- 27
- Protein
- 7
- Cholesterol
- 71
- Sodium
- 313
- Total: 2 hr 15 min (includes cooling time)
- Active: 25 min
Ingredients
Carrot Cake:
Unsalted butter, for the pan
1 1/4 cups all-purpose flour, plus more for the pan
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon fine salt
1/2 cup vegetable oil
1/2 cup applesauce
1/2 cup honey
1 1/2 teaspoons pure vanilla extract
2 large eggs
1 cup grated carrots (about 2 large carrots)
1/2 cup chopped pecans
1/2 cup shredded sweetened coconut
Cream Cheese Glaze:
2 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
1/4 cup confectioners' sugar
1/2 teaspoon pure vanilla extract
2 to 3 tablespoons milk
Directions
- For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
- Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
- Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
- For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.
Cook’s Note
You can split this recipe into 2 smaller loaf pans if desired.