Honey Carrot Cake with Honey Cream Cheese Frosting (dairy)
Email This Recipe Print Recipe Contributed by Eileen Goltz.

Ingredients 3 cups flour 2 teaspoons cinnamon 2 teaspoons soda 1 teaspoon salt 1 cup oil 4 eggs 1 1/2 cup honey 3 cups grated carrots 3 cups chopped pecans Honey cream cheese frosting: 8 ounces cream cheese, softened 1/3 cup honey 1 teaspoon vanilla

Instructions

Preheat oven to 350. In a bowl sift together the flour, cinnamon, baking soda and salt. Add the oil, honey and eggs. Mix well. Fold in carrots and nuts. Bake for 30 minutes or more in two layer pans. Baking time will increase if you use a bunt pan. Cool and frost with the honey cream cheese frosting or dust with powdered sugar.

To make the frosting: combine all the ingredients in a food processor or blender and blend until smooth. Frost the cake while warm. 

Serving Size

Serves 8.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .