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!


  • 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


  • 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.
Aunt Sue's Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.
Aunt Sue's® Pro Recipe Tip: For every 1 cup of sugar, substitute 1/2 to 2/3 cup honey.

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