My Carrot Cake Recipe

Name: My Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon nutmeg; 1 teaspoon allspice; ½ teaspoon ground cloves; ½ teaspoon ground ginger; 2 eggs; ½ cup orange blossom honey; ¾ cup oil; 1 12-2 cups coarsely grated carrots, packed down; ½ teaspoon grated tangerines or ½ teaspoon orange rind; ¼ cup tangerines or ¼ cup orange juice; ½ cup chopped nuts; 1 (8 ounce) can crushed pineapple, drained (optional); 8 ounces cream cheese, softened; 1 tablespoon orange blossom honey; ½ teaspoon orange extract; ¼ teaspoon grated orange rind; ¼ teaspoon ground nutmeg; orange juice

Servings: persons

1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon allspice
½ teaspoon ground cloves
½ teaspoon ground ginger
2 eggs
½ cup orange blossom honey
¾ cup oil
1 12-2 cups coarsely grated carrots, packed down
½ teaspoon grated tangerines or ½ teaspoon orange rind
¼ cup tangerines or ¼ cup orange juice
½ cup chopped nuts
1 (8 ounce) can crushed pineapple, drained (optional)
8 ounces cream cheese, softened
1 tablespoon orange blossom honey
½ teaspoon orange extract
¼ teaspoon grated orange rind
¼ teaspoon ground nutmeg
orange juice

1
In a small bowl, stir dry ingredients, including spices, til blended, set aside.
2
In large bowl, beat eggs.
3
Add honey, oil and juice; beat til smooth.
4
Stir in carrots, rind, nuts and pineapple (if using).
5
Add flour mixture; stir just to mix.
6
Pour into an oiled 8 square baking pan.
7
Bake at 325 about 25-30 min, til center is set and springs back.
8
Make Cream Cheese Frosting as follows:.
9
Beat together first 4 ingredients.
10
If too stiff, add orange juice gradually til desired consistency is obtained.
11
Refrigerate (this will make frosting thicker).

847

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 ¼ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon nutmeg, 1 teaspoon allspice, and more.

Yes, My Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

My Carrot Cake

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