Carrot cake recipe with carrot honey

It's true that when you think of carrots in a dessert, it doesn't necessarily sound appealing at first. Yet, carrot cake is a delicious recipe whose origins date back to the Middle Ages. Perfect to enjoy in autumn, when the days grow shorter, this moist cake blends comforting spices like cinnamon, nutmeg, and cardamom, instantly evoking the warm flavors of the season.

Today, we're delighted to share Elodie's (@Peanutelly on Instagram) easy recipe. A passionate home baker and content creator on Instagram, she chose to use our carrot honey for the frosting, a unique product that adds sweetness, aroma, and a moist texture to the cake. A truly melt-in-your-mouth carrot cake, perfect for delighting your guests, your children, or enjoying with coffee or tea.

Whether you use a loaf pan, a greased and floured pan, a mixing bowl, a large bowl, flour, baking powder, vegetable oil, sugar, eggs, chopped nuts, or a touch of ginger, this recipe is easy to prepare and guarantees a smooth, even, and fragrant result.

Ideal for your homemade cake cravings, your next carrot cake, or for discovering a new way to use pure, French honey in your creations.

The essential ingredients for a successful carrot cake

Ingredients

Whole eggs: 3

Cane sugar: 80 g

Grapeseed oil: 90 g

Ground cinnamon: 3 g

Ground nutmeg: 1 g

Ground cardamom: 2 g

Fine salt: 1 g

All-purpose flour (T45): 150 g

Baking powder: 7 g

Grated carrots: 170 g

Walnuts: 50 g

How to make a carrot cake: the step-by-step recipe

Prepare the carrot cake batter

In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and sugar until pale and fluffy.

Gradually add the oil until the mixture forms a smooth ribbon.

Stir in the spices and salt, then add the sifted flour and baking powder.

Stir in the grated carrots and chopped walnuts.

Grease and line an 18-20 cm (7-8 inch) cake pan, then pour in the batter.

Bake for approximately 50 minutes at 170°C (325°F). 

Make the carrot honey glaze

Ingredients

150g Philadelphia cream cheese

40g carrot honey

2 tablespoons orange blossom water 

Preparation

In a small bowl, place the Philadelphia cream cheese at room temperature so it's easier to work with.

Add the carrot honey and orange blossom water.

Whisk lightly with a whisk or spoon until you obtain a smooth, homogeneous, and slightly creamy texture.

Refrigerate until ready to frost your carrot cake.

Preparing caramelized nuts

Ingredients

30g of walnuts

30g of granulated sugar

30g of water 

Preparation

Heat the water and sugar in a small saucepan until it reaches 114°C (237°F).

Add the walnuts and stir continuously: the sugar will gradually crystallize, then melt again and caramelize around the walnuts.

Once the walnuts are well coated in golden caramel, immediately pour them onto a silicone baking mat or a sheet of parchment paper.

Quickly separate the walnuts using a spatula or a fork (be careful, the caramel is very hot).

Let them cool completely before using them to decorate carrot cake or another dessert.

Montage du carrot cake

Once the cake is completely cool, generously spread the honey glaze over it with a spatula to create a smooth, even surface.

Gently sprinkle with ground cinnamon to add aroma and warmth.

Arrange the caramelized walnuts on top of the cake, either neatly for an elegant look or more generously for a more indulgent effect. 

Découvrez notre miel de carotte Hédène d'Ile de France

For this carrot cake recipe, its balanced flavor makes it an ideal ingredient for a cream cheese frosting, like the one in this recipe (Philadelphia style), or blended with a sweet and savory mixture to accompany whole-grain bread or cream cheese, for example.

Available in a 250g jar, it's easy to mix in a salad bowl or large bowl for a quick frosting. This honey pairs wonderfully with spices like cinnamon and nutmeg, or even a pinch of salt, and enhances carrot cakes, hot drinks like tea or coffee, or even a simple roasted apple or pear. Thanks to its melt-in-your-mouth texture and refined aromatic profile, this honey delights customers looking for an exceptional product. 

Frequently Asked Questions about Carrot Cake

Can you make a carrot cake without lactose?
Yes, it's perfectly possible to make a lactose-free carrot cake. Simply replace: the butter with a vegetable oil or vegan butter, the cream cheese in the frosting (like Philadelphia) with a plant-based alternative (such as coconut, soy, or almond cream cheese), and any milk called for in some recipes with a plant-based milk (almond, oat, soy, etc.). The result is just as moist, flavorful, and delicious.
Do you need to peel the carrots?
Peeling the carrots isn't mandatory, but it's recommended for a softer texture and more delicate flavor. If the carrots are organic and well-washed, you can simply scrub them: this retains more nutrients. In any case, remember to grate them finely so they blend perfectly into the batter.
Is carrot cake an American dessert?
Yes, carrot cake as we know it today—moist, spiced, and topped with cream cheese frosting—became popular in the United States in the 20th century. However, its origins go back much further: carrot cakes already existed in Europe, particularly during the Middle Ages, when carrots served as a sweetener. The modern carrot cake is therefore an American classic, but with European roots.