Honey Pecan Carrot Cake Recipes

PERFECT CARROT CAKE {HONEY-SWEETENED}

Steps:

• Preheat oven to 325 degrees F. Adjust an oven rack to the center of the oven. Lightly grease two round 9-inch cake pans or a 9X13-inch pan and line the bottom with parchment paper and set aside.
• In a medium bowl, add the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Whisk together to combine and set aside.
• Wash carrots well (no need to peel them) and in a food processor fitted with a fine shredding disk (or grate by hand using a fine grater), shred the carrots. Set aside.
• In a large bowl using a hand-held mixer (or use a stand mixer with the whisk attachment or by hand with a whisk), beat the honey and eggs on medium-high speed until well combined, about 45 seconds.
• Reduce the speed to medium and with the mixer running, slowly add the oil in a steady stream, being careful to pour oil away from the beaters or whisk.
• Increase the speed to high (or whisk quickly by hand) and mix until the batter is light in color and well emulsified, about 45 seconds to 1 minute longer.
• Stir in the carrots and dry ingredients by hand until incorporated and no streaks of flour remain (being careful not to overmix).
• Divide the batter evenly between the two prepared cake pans or pour into the prepared 9X13-inch pan. Bake in the center of the oven until a toothpick or skewer inserted into the center of the cake comes out clean, about 40-45 minutes for 9-inch round pans and 60 minutes for a 9X13-inch pan.
• Let the cakes cool for about 10 minutes in the pan and then invert them onto a cooling rack to cool completely (the 9X13-inch cake can be cooled completely in the pan if you are planning to just ice the top).
• In a stand mixer fitted with the paddle or whisk attachment or in a large bowl using a handheld electric mixer, whip together the cream cheese, butter, sour cream and honey for 1-2 minutes until mixture is perfectly creamy and smooth with no lumps.
• Add the vanilla and heavy cream and mix until light and fluffy, 1-2 minutes, scraping down the sides of the bowl as needed. Add additional heavy cream and whip thoroughly if needed for a softer frosting.
• Frost the cake and garnish with chopped pecans, if desired. Refrigerate until ready to serve and any leftovers.

HONEY CARROT CAKE

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Butter and flour a standard-size loaf pan and line with parchment to overhang the edges by a few inches.
• Stir together the all-purpose and whole wheat flours, baking powder, cinnamon, allspice, nutmeg and salt in a medium bowl; set aside. Combine the vegetable oil, applesauce and honey in a mixer bowl and beat on medium until smooth, about 1 minute. Add the vanilla and eggs and beat until light, about 1 minute. Add the flour mixture and beat on low just until combined. Add the carrots, pecans and coconut and beat just to incorporate. Spread the batter into the prepared pan.
• Bake until a tester inserted in the center comes out clean with just a few crumbs, 55 to 65 minutes. Cool on a rack for 15 minutes, then unmold and cool completely.
• For the cream cheese glaze: Beat the cream cheese and butter in a medium bowl until smooth. Beat in the confectioners' sugar until smooth. Stir in the vanilla. Stir in the milk, a tablespoon at a time, to make a thick, spreadable glaze. Spoon the glaze over the cake and spread to the edges.

HONEY PECAN CARROT CHEESECAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9-inch springform pan.
• Combine Rice Chex, pecan, honey, cinnamon, and butter.
• Press into the bottom and slightly up the sides of a springform pan.
• Bake for 5-7 minutes, set aside to cool.
• Place remaining ingredients into large bowl and beat until smooth.
• Pour into prepared pan and bake in the center of the oven for 50-55 minutes, or until the center feels solid in the middle.
• Cool, loosen rim from pan, cover with plastic wrap and refrigerate until ready to serve.
• You can take about 1/4 cup shredded carrot, spread out on parchment paper and bake at 350 degrees for about 10 minutes, don't let them brown.
• Cool, place in a small bowl and lightly sprinkle some sugar over the dry shredded carrot and garnish individual pieces of cheese cake.