Barbara Estabrook’s Honey-Of-A-Carrot Cake with Honey ‘N Ginger Cream Cheese Frosting entry in the Sue Bee Honey Sweet Eats Recipe Contest!

Honey-of-a-Carrot Cake With Honey 'N Ginger Cream Cheese Frosting
Yields 15
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Ingredients
  1. 1 cup Sue BeeĀ® Honey
  2. 2 cups finely grated raw carrots
  3. 3/4 cup golden raisins, roughly chopped
  4. 1/4 cup high-pulp fresh orange juice
  5. 1 teaspoon almond extract
  6. 2 cups pre-sifted all-purpose flour
  7. 2 teaspoons baking powder
  8. 1 teaspoon baking soda
  9. 1 teaspoon table salt
  10. 1 1/2 teaspoons ground cinnamon
  11. 1/4 teaspoon ground nutmeg
  12. 3 tablespoons minced crystallized ginger
  13. 1/2 cup unsalted butter, room temperature
  14. 2 large eggs, room temperature
  15. 2/3 cup coarsely chopped roasted whole almonds
Honey 'N Ginger Cream Cheese Frosting
  1. 6 tablespoons Sue Bee Honey
  2. 12 ounces cream cheese, room temperature
  3. 6 tablespoons unsalted butter, room temperature
  4. 3/4 cup powdered sugar
  5. 1 teaspoon almond extract
  6. 2 tablespoons finely minced crystallized ginger
Instructions
  1. Preheat oven to 325 F.
  2. Spray an 11-by-7-by-2-inch glass baking dish with butter-flavored cooking spray and dust dish with flour.
  3. In a medium bowl stir together carrots, raisins, orange juice and extract.
  4. In a separate medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg. Add ginger; whisk to incorporate.
  5. In a stand-up mixer large bowl, cream the butter on medium speed. In a slow stream, add Sue Bee Honey to butter while beating until well-blended.
  6. Add eggs, one at a time, beating well after each addition.
  7. Add carrot mixture and flour mixture in three additions, alternating each while beating on medium-low speed until incorporated.
  8. Stir in almonds.
  9. Turn batter into prepared dish and smooth.
  10. Bake 40-43 minutes or until a wooden toothpick inserted in cake center comes out clean. Remove from oven to a wire rack; cool cake completely.
  11. For the frosting, in a small bowl combine cream cheese, butter, powdered sugar, Sue Bee Honey, extract and crystallized ginger; beat together using an electric mixer until smooth. Spread frosting over cooled cake. Cover and store in refrigerator after serving.
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