This carrot and honey cake is a delightful fusion of rich, natural sweetness and warm spices, crowned with a decadent pecan cream cheese frosting. Every bite is a balance of moist, spiced carrot cake, honeyed notes, and the luxurious creaminess of pecans. Originally crafted for a special holiday, this cake stands out as a celebration of hope and togetherness. Whether you make it for a festive occasion or just because, this cake promises to be a resounding success every time it’s served.
Why You’ll Love This Recipe:
You’ll love this cake not only for its perfectly moist texture but also for the unique combination of flavors that make it stand out. The natural sweetness of honey and brown sugar, paired with the earthy tones of grated carrots, olive oil, and a hint of cinnamon, creates a comforting and nostalgic taste. And the pecan cream frosting? It’s a creamy, nutty dream that elevates the cake into something truly unforgettable. Plus, it’s a dessert that feels indulgent without being overly sweet, making it perfect for a variety of palates.
Perfect Occasion:
This carrot and honey cake is ideal for holiday celebrations, particularly during the fall and winter months when the warmth of cinnamon and nutmeg feels most appropriate. It’s a perfect centerpiece for festive dinners like Rosh Hashanah, offering a symbolic touch of honey and sweetness for the new year. This cake also shines at family gatherings, birthday parties, or any special occasion where you want to impress your guests with a dessert that feels both homey and sophisticated.
Decoration Tips:
For an elegant and festive presentation, pipe the pecan cream generously over the top of the cake, creating beautiful swirls or smooth layers. You can sprinkle toasted pecan halves around the edges of the cake for an added visual appeal and texture. If you want to go a step further, drizzle a bit of extra honey over the top or lightly dust the cake with a sprinkle of cinnamon. For a pop of color, fresh berries or edible flowers could be artfully arranged around the base.
Ingredients:
For the Cake:
- 4 eggs
- 1/2 cup sticky brown sugar (100 grams)
- 1/2 cup honey (120 grams)
- 1/4 cup white sugar (50 grams)
- 1/3 cup olive oil (65 grams)
- 2/3 cup canola oil (130 grams)
- 2 cups self-rising flour (280 grams)
- 4 grated carrots
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- A pinch of salt
For the Pecan Cream:
- 200 grams cream cheese
- 50 grams pecan puree
- 80 grams powdered sugar
- 50 grams heavy cream (38% fat)
Instructions:
- Preparing the Cake:
In a large bowl, beat the eggs with both the brown and white sugar until well combined and frothy. Add the olive oil, canola oil, and mix until fully incorporated. Gradually add the flour, followed by the grated carrots, honey, cinnamon, nutmeg, and a pinch of salt. Stir everything together until you have a smooth, even batter. Be sure to mix well, but avoid overmixing to maintain the light texture of the cake. - Grease a 24 cm round cake pan, pour in the batter, and bake in a preheated oven at 170°C (340°F) for 45-50 minutes. The cake is ready when a toothpick inserted into the center comes out with moist crumbs. Let the cake cool completely before removing it from the pan.
- Making the Pecan Cream:
To make the pecan puree, start by toasting the pecans in a 180°C (350°F) oven for 10-13 minutes until they turn a deep golden color. Allow them to cool, then blend until as smooth as possible. - In a separate bowl, whip the cream cheese, powdered sugar, and heavy cream together using an electric mixer. Whip until the mixture forms a stable, fluffy cream. Fold in the pecan puree gently, stirring until the cream is smooth and well-blended.
- Assembling the Cake:
Once the cake has completely cooled, generously pipe or spread the pecan cream over the top. Decorate with additional pecans or a drizzle of honey if desired.
Enjoy this beautiful carrot and honey cake with its luscious pecan cream—every bite is filled with warmth and sweetness!
