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Honey Carrot Cake

chef.cristian's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Carrot_Cake_Berlin_2009.JPG">Carrot Cake Berlin 2009.JPG</a></p>
Ingredients
  All purpose flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Ground cinnamon 1 1⁄3 Teaspoon
  Firmly packed dark brown sugar 1 Cup (16 tbs)
  Honey 1⁄2 Cup (8 tbs)
  Canola oil 1⁄3 Cup (5.33 tbs)
  Whole egg 1
  Egg whites 3
  Shredded carrots 3 Cup (48 tbs)
  Canned crushed pineapple in juice 8 Ounce, drained (1 Can)
  Chopped toasted pecans 1⁄4 Cup (4 tbs)
  Neufchatel cheese 6 Ounce, softened
  Powdered sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1 Tablespoon
  Vanilla extract 1 1⁄2 Teaspoon
Directions

GETTING READY
1. Preheat the oven to 350°F.
2. Grease a 13-inch X 9-inch baking tin with nonstick cooking spray and set aside.
3. In a small bowl, sift together flour, baking powder and cinnamon and set aside.

MAKING
4. In a large mixing bowl, combine sugar, honey, oil, whole egg and egg whites.
5. Use an electric beater or wire whisk to beat the ingredients until well blended and thick.
6. Gently fold in the sifted dry ingredients in batches, until batter is smooth and thick.
7. Stir in carrots, pineapple and pecans.
8. Pour and spread batter into prepared pan.
9. Bake the cake in the preheated oven for about 40 to 45 minutes until golden, springy to touch and it leaves the sides of the tin. A skewer when inserted in the center should come out clean.
10. Remove from oven, turn onto a wire rack and leave to cool
11. In the meantime, prepare the frosting by beating cheese, powdered sugar, cornstarch and vanilla in small bowl until smooth.

FINALIZING
12. Reserve a little frosting and cover the cake with remaining.
13. Tint reserved frosting with orange food coloring, spoon into a piping bag.
14. Let the cake chill in the refrigerator.

SERVING
15. Cut into wedges and serve as a dessert.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Carrot
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
45 Minutes
Ready In: 
70 Minutes
Servings: 
6

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