Honey Pecan Carrot Cake


  • 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


  • 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.


  • 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.
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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