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Carrot Cake with Honey Cinnamon Cream Cheese Frosting
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Carrot Cake with Honey Cinnamon Cream Cheese Frosting

Soft, pillowy carrot cake studded with walnuts and covered in a luscious honey- and cinnamon-flavored cream cheese frosting.
Prep Time1 hour
Cook Time35 minutes
Cooling Time3 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: Carrot Cake, Carrot Cake with Cream Cheese Frosting, Carrot Cake with Honey Cinnamon Cream Cheese Frosting, Cream Cheese Frosting, Honey Cinnamon Cream Cheese Frosting
Servings: 12 slices

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

*Feel free to sub raisins for part or all of the walnuts, and if you like pineapple in your carrot cake, swap the sour cream for 1/4-1/2 c crushed pineapple (drained well).