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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 6 |
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Who doesn't LOVE Carrot Cake? This version is made with Sweet Honey and Crunchy Pecans! Ingredients:
2 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 teaspoons pumpkin pie spice |
1/2 teaspoon salt |
3/4 cup butter, softened |
1/2 cup honey |
1 cup granulated sugar |
2 eggs |
1 teaspoon vanilla or 1 teaspoon brandy extract |
4 cups carrots, grated |
1 cup pecans, chopped |
1 (8 ounce) package cream cheese, softened |
1 tablespoon milk |
1 teaspoon vanilla or 1 teaspoon brandy extract |
4 cups icing sugar |
1/2 cup pecans, chopped |
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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