Honey Pecan Carrot Cake
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Ingredients
  1. 1/2 cup Sue BeeĀ® Honey
  2. 2 cups flour
  3. 4 cups icing sugar
  4. 1 teaspoon vanilla
  5. 1 tablespoon milk
  6. 1 (8 ounce) package cream cheese
  7. 1 cup pecans
  8. 4 cups carrots
  9. 1 teaspoon vanilla
  10. 2 eggs
  11. 1 cup granulated sugar
  12. 3/4 cup butter
  13. 1/2 teaspoon salt
  14. 2 teaspoons pumpkin pie spice
  15. 1/2 teaspoon baking soda
  16. 1 1/2 teaspoons baking powder
  17. 1/2 cup pecans
Instructions
  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 separate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in Sue Bee 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.
Icing
  1. Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 cup at a time.
  2. Remove cooled cake from pans.
  3. Spread Icing over sides and top of cake.
  4. Sprinkle with 1/2 cup of chopped pecans.
Sue Bee Honey http://suebee.com/