top of page

24 Karat (Carrot) Cake

Cook Time:

50-60 Minutes

Serves:

Makes 1 - 9"x13" or 1-2 or 3 layer 8" round cake

Ingredients

Wet ingredients:

  • 6 medium carrots-grated fine( about 2 cups)

  • 1 1/2 cups honey


  • 3/4-1 cup oil

  • 3 extra arge eggs-beaten

  • 2 tsp. vanilla


Dry ingredients:

  • 2 1/2 cups flout-half pastry, half regular

  • 2-4 oz. walnuts or pecans -chopped

  • 3-4 tsp. baking powder

  • 1 tsp. cinnamon

  • 1/2 tsp. nutmeg

  • 1/2 tsp. salt


  • Optional: 1-2 Tbsp. gluten flour

Cream Cheese Frosting:

  • 16 oz. cream cheese

  • 1/2 -1 cup honey or add honey to taste

  • 2 tsp. vaniila

  • Optional: coconut - to sprinkle on top

Preparation

Step 1

Mix the wet ingredients together thoroughly. I n a separate bowl mix the dry ingredients together. May be sifted. Add the nuts dry mixture to the wet and beat 100-200 strokes.

Then add the nuts and mix them in. Lightly oil and flour the pan(s) and scoop the thick mixture into the pan(s). Bake at 350 grade for 50-60 minutes until golden brown.

Cool the cake before removing from pan(s) and frosting . Frost with cream cheese frosting.


Step 2

Leave the cream cheese at room temperature for 1-2 hours until very soft. When the cake is done and cooling the cream cheese should be soft enough to whip. Use a mixer and slowly mix the honey and vanilla into the cream cheese until smooth. Chill the frosting for an hour or so and then frost the cake. Sprinkle coconut on top if desired.


bottom of page