Carrot Cake with Honey Cinnamon Cream Cheese Frosting
I’ve always wondered how carrot cake became an Easter tradition—in my mind, spice cake is really more of a fall treat. I suppose the Easter bunny has something to do with it, I’m not sure. But as it’s one of the tastiest cakes there is, I’m sure not going to complain. This is my version, with all of my favorite things: walnuts, no raisins(way overrated, IMO), and a sweet, fluffy, cinnamon-y cream cheese frosting. Let’s give a hearty springtime welcome to Carrot Cake with Honey Cinnamon Cream Cheese Frosting!
Carrot Cake History
So it turns out that carrot cake has been around for a while. Or, at least, some version of it has been. Its true origins are disputed, but food historians think the carrot cake we know today is most likely descended from carrot puddings enjoyed in Medieval Europe. It’s possible they started using carrots in place of other sweeteners, as sugar and other sweeteners were expensive and hard to come by. In more recent history, it began to appear in British cookbooks in the 18th century, and made its way to the States around the same time. One source says that George Washington himself enjoyed a slice of carrot cake or two.
No matter who thought of it or how it came to be, I’m sure glad carrot cake exists…aren’t you?
To Raisin or Not to Raisin…
Ok, so now for the most controversial part about carrot cake. Most recipes call for some combination of mix-ins: typically raisins, occasionally other dried fruits, often crushed pineapple, and sometimes nuts. And everyone I’ve ever asked has pretty strong opinions about what does and doesn’t belong in a carrot cake. And while I’ve never met a carrot cake I didn’t like, I have some opinions of my own.
I’ll say it: I don’t like raisins, pineapple, or any other fruit in my carrot cake. I know—I’m in the minority here. I just think they get in the way of the best part of the cake: the spices. When I eat carrot cake, I want to taste the cinnamon, nutmeg, and allspice against that creamy delicious frosting. I do, however, LOVE walnuts in my carrot cake. Again, I’m pretty sure I’m in the minority here. So that said, when you get down to the recipe part of this post, feel free to sub raisins for part or all of the walnuts, and if you want pineapple in it, swap the sour cream for 1/4-1/2 c crushed pineapple (drained well). Regardless of how you decide to make it, I think you’ll love this cake!
Honey Cinnamon Cream Cheese Frosting
This is a pretty classic carrot cake recipe (well, except for the lack of raisins I suppose), but I did tweak the frosting just a bit. I took my usual cream cheese frosting (you can find that in this Soft Cut Out Sugar Cookie recipe and this Fig Cake recipe), and doubled the cream cheese for extra creaminess. Then I replaced a bit of the powdered sugar with honey and added a dose of cinnamon. I have to say, I think this frosting is my new favorite! One tip: when you mix up the frosting, make sure to whip it for a long time so it gets nice and fluffy.
All in all, this recipe is one I’m really happy with. The cake itself is SO soft and pillowy, and the frosting is creamy, sweet, and cinnamon-y. It’s a dream, really.
So give our new friend Carrot Cake with Honey Cinnamon Cream Cheese Frosting a try. I have a feeling you and the Easter bunny will both love it.
Happy Baking (and eating)!
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Carrot Cake with Honey Cinnamon Cream Cheese Frosting
Equipment
- 2 8-in cake pans
Ingredients
Carrot Cake
- 2 c (10oz) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 1 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp allspice
- 2 1/4 c (12 oz) shredded carrots, about 4-5 medium-sized carrots
- 3/4 c (3 oz) chopped walnuts*
- 3/4 c (5 oz) vegetable oil
- 4 eggs
- 1 c (7 oz) granulated sugar
- 3/4 c (6 oz) packed brown sugar
- 1 tsp vanilla extract
- 1 tsp lemon zest
- 1/4 c (2 oz) sour cream or plain greek yogurt*
Honey Cinnamon Cream Cheese Frosting
- 1/2 c (4 oz) butter, room temperature
- 1 c (8 oz) cream cheese, room temperature
- 1/2 tsp vanilla extract
- 1/4 c (3 oz) honey
- 3/4 tsp cinnamon
- 2 c (8 oz) powdered sugar
Instructions
Carrot Cake
- Preheat oven to 350°F.
- Grease 2 8-inch cake pans and line the bottoms with parchment paper.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice. Set aside.
- In another mixing bowl, combine the shredded carrots and the walnuts. Set aside.
- In another bowl, combine granulated and brown sugars. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat eggs and oil at medium speed for 2 minutes.
- Reduce speed to low and slowly add sugar. Once all sugar is added, scrape bowl, then beat for 1 more minute.
- Add vanilla, lemon zest, and sour cream or greek yogurt. Beat for one minute, then scrape the bowl and mix for another 30 seconds.
- Add carrots and walnuts, beating on low until well-distributed throughout the batter, about 1 minute. Scrape bowl.
- Slowly add half of the flour mixture. Mix on low for 1-2 minutes, then scrape the bowl. Slowly add the rest of the dry ingredients and mix on low for 1-2 minutes.
- Divide batter evenly between the prepared pans. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool in the pans for 10 minutes, then turn them out onto a cooling rack and allow to cool completely before frosting.
Honey Cinnamon Cream Cheese Frosting
- In the bowl of a stand mixer fitted with the paddle attachment (or in a mixing bowl, using a hand mixer), beat the butter and cream cheese for 2-3 minutes on medium-high speed or until light and fluffy.
- Add vanilla, honey, and cinnamon. Mix well.
- Add powdered sugar a little at a time, mixing until combined. Scrape bowl.
- Beat on medium-high speed until fluffy, another 2 minutes or so.
- To frost the cake, place one layer on your serving plate. Scoop 1/3 of the frosting on top, and spread evenly.
- Place the second cake layer on top. Scoop half of the remaining frosting on top, and spread evenly.
- Use the remaining frosting to cover the sides of the cake.
- Decorate the top of the cake with more walnuts, then slice and serve! Store leftover cake in an airtight container in the refrigerator.
Notes
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