HONEY NUT CARROT CAKE
Honey Nut Carrot Cake
- 3 cups Flour
- 2 tsp. Baking Soda
- 2 tsp. Cinnamon
- 1 tsp. Salt
- 1 1/2 cups Honey (Orange Blossom)
- 3 cups finely grated Carrots
- 4 Eggs
- 1 cup Vegetable Oil
- 1 cup chopped Walnuts or Pecans
- 1 small can crushed Pineapple in it's own juice (Drained)
PreHeat oven to 350 degrees
Sift together into a large bowl: Flour, soda, salt & cinnamon.
Add oil, honey, carrots, eggs, nuts and pineapple.
Divide between two 9 inch round cake pans that are lines with parchement.
Bake for 30 minutes
Remove from oven and let cool in pan for 15 minutes before runing a knife around the outside edge and turning out onto a rack to cool.
Let cool completely.
You may leave as 2 layers or for more of a torte effect, slice each horizontally into 2 layers making 4 total..
Fill and frost cake with Honey Cream Cheese frosting. (See recipe)
Decorate with chopped nuts or make mounds of orange colored cream cheese frosting on the top, chill till firm and insert small sprigs of sugared rosemary to look like planted carrots.