Honey Pecan Carrot Cake
Ingredients
- 1/2 cup Sue Bee® Honey
- 2 cups flour
- 4 cups icing sugar
- 1 teaspoon vanilla
- 1 tablespoon milk
- 1 (8 ounce) package cream cheese
- 1 cup pecans
- 4 cups carrots
- 1 teaspoon vanilla
- 2 eggs
- 1 cup granulated sugar
- 3/4 cup butter
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1/2 cup pecans
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 separate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in Sue Bee® 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.
