Print Recipe

Rustic Carrot Cake

Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Servings: 6


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
  • 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


  • Preheat oven to 350 degrees.

Carrot Cake

  • 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.
  • 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.
  • Let cake rest until cooled.

Cream Cheese Frosting

  • Combine cream cheese, honey and vanilla in a mixer until light and fluffy. 
  • Remove cake from pan and spread frosting on top – garnish with walnuts and orange zest.