Honey-of-a-Carrot Cake With Honey ‘N Ginger Cream Cheese Frosting
Barbara Estabrook’s Honey-Of-A-Carrot Cake with Honey ‘N Ginger Cream Cheese Frosting entry in the Sue Bee® honey Sweet Eats Recipe Contest!
Ingredients
- 1 cup Sue Bee® Honey
- 2 cups finely grated raw carrots
- 3/4 cup golden raisins, roughly chopped
- 1/4 cup high-pulp fresh orange juice
- 1 teaspoon almond extract
- 2 cups pre-sifted all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3 tablespoons minced crystallized ginger
- 1/2 cup unsalted butter, room temperature
- 2 large eggs, room temperature
- 2/3 cup coarsely chopped roasted whole almonds
Honey 'N Ginger Cream Cheese Frosting
- 6 tablespoons Sue Bee® honey
- 12 ounces cream cheese, room temperature
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons finely minced crystallized ginger
Directions
- Preheat oven to 325 F.
- Spray an 11-by-7-by-2-inch glass baking dish with butter-flavored cooking spray and dust dish with flour.
- In a medium bowl stir together carrots, raisins, orange juice and extract.
- In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add ginger; whisk to incorporate.
- In a stand-up mixer large bowl, cream the butter on medium speed. In a slow stream, add Sue Bee® honey to butter while beating until well-blended.
- Add eggs, one at a time, beating well after each addition.
- Add carrot mixture and flour mixture in three additions, alternating each while beating on medium-low speed until incorporated.
- Stir in almonds.
- Turn batter into prepared dish and smooth.
- Bake 40-43 minutes or until a wooden toothpick inserted in cake center comes out clean. Remove from oven to a wire rack; cool cake completely.
- For the frosting, in a small bowl combine cream cheese, butter, powdered sugar, Sue Bee® honey, extract and crystallized ginger; beat together using an electric mixer until smooth. Spread frosting over cooled cake. Cover and store in refrigerator after serving.
