Honey-Sweetened Carrot Cake

Source: Recipe reprinted with permission from From the Bastyr Kitchen
Prep time: 30 minutesCooking time: 30 minutesTotal time: 1 hour


Moist and rich, this standard favorite served in the Bastyr Dining Commons is sweetened with honey instead of sugar and uses oil for body.


1⁄2 cup
1⁄2 cup
vegetable oil
2 large
1 cup
sifted unbleached flour
1 tsp
1 tsp
baking soda
1 1⁄2 tsp
ground cinnamon
1⁄4 tsp
ground cloves
1 cup
carrots, grated
3⁄4 cup
walnuts, chopped
1⁄3 cup
1⁄2 cup
8 oz
cream cheese
1⁄2 tsp


Preheat oven to 350 degrees.

In a medium bowl, beat the honey and oil with a wire whisk or electric mixer until smooth and creamy. Add eggs one at a time and mix until well blended.

In a separate, medium-size bowl, mix flour with salt, baking soda and spices. Add flour mixture to creamed mixture and stir until all of the flour is evenly moistened. Fold in carrots and walnuts.

Put batter into prepared 9-inch round cake pan. Bake for about 30 minutes at 350 degrees Fahrenheit until the cake shrinks from the sides of the pan and toothpick inserted into the center comes out clean.

Cool 10 minutes in pan and reverse onto a cake rack.

Meanwhile, to prepare cream cheese icing, cream butter and honey until smooth with a wire whisk or electric mixer. Add cream cheese and vanilla and mix until smooth.

When cake has cooled, frost with cream cheese icing.