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Honey Carrot Cake

There is no refined sugar in this recipe, yet it is fancy and festive enough for a birthday or other special event. This carrot cake is not overly sweet, but it is still moist and rich. Honey Carrot Cake

Makes 9 square pieces.



  • 1 1/2 c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • 3/4 c honey
  • 6 Tbsp sour cream
  • 1 egg
  • 1/4 c vegetable oil
  • 1 tsp vanilla extract
  • 1 c finely grated carrot
  • 1/2 c canned crushed pineapple, drained
  • 1/2 c walnuts, chopped


  • 1 (8 oz) block of cream cheese, softened
  • 2 Tbsp honey
  • 1/2 tsp vanilla
  • 1/2 c unsweetened flaked coconut



  1. Preheat oven to 350 degrees.
  2. Grease a 9 x 9 x 2 inch baking dish. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.
  3. In the large mixing bowl of your stand mixer, beat the honey, sour cream, egg, oil and vanilla on low until well blended.
  4. Gradually add the flour mixture to the sour cream mixture, and mix until all of the dry ingredients are absorbed.
  5. Stir in the carrot, pineapple, and walnuts by hand.
  6. Pour evenly into the prepared pan.
  7. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool completely before frosting with cream cheese frosting*.
  9. Sprinkle with coconut.
  10. Store in refrigerator using a layer of waxed paper over the frosting and then a layer of tin foil to seal cake completely.


  1. In stand mixer, mix together the cream cheese, honey and vanilla until smooth and well blended.

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