Honey Pecan Carrot Cake
Ready In: 1 hr 30 mins
Yields: 1 cake
Ingredients
Cake
- 2 cups flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon salt
- 3⁄4 cup butter, softened
- 1⁄2 cup honey
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla or 1 teaspoon brandy extract
- 4 cups carrots, grated
- 1 cup pecans, chopped
Icing
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla or 1 teaspoon brandy extract
- 4 cups icing sugar
Topping
- 1⁄2 cup pecans, chopped
Directions
- Preheat oven to 350°F.
- Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
- Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
- In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.
- Beat in sugar and vanilla.
- Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
- Stir in carrots and pecans by hand.
- Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
- Cool on a rack.
- Icing:
- Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.
- Remove cooled cake from pans.
- Spread Icing over sides and top of cake.
- Sprinkle with 1/2 cup of chopped pecans.
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