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Honey Pecan Carrot Cake

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“Who doesn't LOVE Carrot Cake? This version is made with Sweet Honey and Crunchy Pecans!”
READY IN:
1hr 30mins
YIELD:
1 cake
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).
  3. Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.
  4. In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.
  5. Beat in sugar and vanilla.
  6. Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.
  7. Stir in carrots and pecans by hand.
  8. Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.
  9. Cool on a rack.
  10. Icing:
  11. Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.
  12. Remove cooled cake from pans.
  13. Spread Icing over sides and top of cake.
  14. Sprinkle with 1/2 cup of chopped pecans.

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