Spiced Honey Carrot Cake with Walnuts

🕒 Prep: 20 min
🔥 Cook: 40 min
🍽 Serves: 12
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Spiced Honey Carrot Cake with Walnuts is a delightful twist on the classic carrot cake. Infused with warm spices and sweetened naturally with honey, this cake is perfect for any occasion. The addition of crushed pineapple gives it a moist texture that will win over even the toughest critics.

Ingredients for Spiced Honey Carrot Cake with Walnuts

All-purpose flour acts as the base for the cake, giving it structure. Baking soda and baking powder work together to ensure the cake rises beautifully. A pinch of salt enhances the flavors.

Cinnamon, nutmeg, and ginger bring warmth and a hint of spice that complement the natural sweetness of the honey, which is our primary sweetener. Brown sugar adds a touch of molasses flavor, enriching the cake's depth.

Butter provides richness and moisture, while eggs help bind the ingredients together. A splash of vanilla extract rounds out the flavor profile.

Grated carrots and crushed pineapple keep the cake moist and add a subtle sweetness. Walnuts offer a satisfying crunch, and raisins introduce a chewy texture.

Tips & Tricks

  • For extra flair, toast the walnuts before folding them into the batter for a deeper nutty flavor.
  • Ensure the butter is at room temperature for easy creaming with the honey and sugar.
  • If you're short on time, use pre-shredded carrots from the store, but fresh always yields the best moisture.

Serving Suggestions

This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a more decadent treat, drizzle with a simple cream cheese glaze. Serve it at room temperature for the best flavor experience.

Frequently Asked Questions

Can I use a different nut besides walnuts?
Absolutely! Pecans make a great substitute with their buttery flavor.
Is it necessary to drain the pineapple?
Yes, draining the pineapple prevents the cake from becoming too soggy.

Spiced Honey Carrot Cake with Walnuts Recipe Walkthrough

Start by preheating your oven to 350°F. While that's heating up, prepare a 9x13 inch baking dish by greasing it lightly. This will keep the cake from sticking and make for easy removal later.

In a medium bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. This step helps distribute the leavening agents and spices evenly throughout the flour.

In a large bowl, beat the softened butter with honey and brown sugar until the mixture is creamy and smooth. This usually takes a couple of minutes. Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to add a rich aroma.

Gradually add the dry ingredients to the wet mixture. Mix until just combined; overmixing can make the cake dense. Gently fold in the grated carrots, walnuts, raisins, and crushed pineapple. These ingredients give the cake its signature flavor and texture.

Pour the batter into the prepared baking dish and smooth out the top with a spatula. Bake in the preheated oven for 35-40 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.

Let the cake cool completely in the pan on a wire rack. This cooling process is crucial to keep the cake from falling apart when you cut it.

Why You'll Love This Recipe

  • Natural sweetness from honey, making it refined sugar-free.
  • Aromatic spices that evoke a cozy, comforting vibe.
  • Moist and tender texture thanks to the carrots and pineapple.
  • Crunched-up goodness from walnuts in every bite.
  • Simple enough for a weeknight treat, special enough for celebrations.

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
3/4 cup unsalted butter, softened
1 cup honey
1/2 cup brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups grated carrots
1 cup chopped walnuts
1/2 cup raisins
1/2 cup crushed pineapple, drained

Step-by-step Instructions

1. Preheat oven to 350°F and grease a 9x13 inch baking dish.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, beat the butter with honey and brown sugar until creamy.
4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
6. Fold in grated carrots, walnuts, raisins, and crushed pineapple.
7. Pour the batter into the prepared baking dish and smooth the top.
8. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
9. Allow the cake to cool completely in the pan on a wire rack before serving.

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