Rustic Carrot Cake

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I brave my honeybees to make this deliciously authentic dessert, but you don't have to! Honey is the secret weapon in this rustic carrot cake and its cream cheese frosting. Who knew eating vegetables could "bee" so sweet?

Rustic Carrot Cake

Carrot Cake

• 1 cup butter (room temperature)

• ¼ cup sugar (dehydrated whole cane preferable)

• ½ cup honey

• 5 egg yolks

• 1 tsp. vanilla extract

• 1 cup all-purpose flour

• 1 tsp. baking soda

• 1 tsp. cinnamon

• ⅛ tsp. grated nutmeg

• ½ cup walnuts (chopped)

• 1 ½ cups carrot (shredded)

Cream Cheese Frosting

• 8 oz. cream cheese

• ¼ cup honey

• 1 tsp. vanilla

• ¼ cup chopped walnuts

• 1 Tbsp. orange zest

1. Preheat oven to 350 degrees.

Carrot Cake

1. Combine the butter and sugar in a mixer. Whip until light and fluffy. Drizzle in honey and continue to whip. Add egg yolks one at a time. Add vanilla extract, flour, baking soda, cinnamon, nutmeg, walnuts and carrot. Continue mixing until combined.

2. Pour batter into parchment-lined or heavily buttered loaf pan. Bake for about 40 minutes. Check if done by inserting a toothpick into the middle of cake. When it comes out clean, remove from oven.

3. Let cake rest until cooled.

Cream Cheese Frosting

1. Combine cream cheese, honey and vanilla in a mixer until light and fluffy. 

2. Remove cake from pan and spread frosting on top – garnish with walnuts and orange zest.

CARROT CAKE

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