Walnut Pineapple Carrot Cake with Cream Cheese Frosting

A moist, dense cake chock full of carrots, walnuts and pineapple. The delightful creamy frosting is a perfect foil to this classic cake.

Ingredients

Cake:
4 eggs
1/4 cup vegetable oil
1 cup GOLDEN BLOSSOM HONEY
2 cups grated carrots
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups walnut, coarsely chopped
1 (8 ounce) can crushed pineapple, well drained

Icing:
12 ounces cream cheese, rooom temperature
1/2 cup GOLDEN BLOSSOM HONEY
1 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350°. Grease and flour two 8-inch cake pans.

Cake:
Using an electric mixer beat together eggs, oil and honey until well combined. Stir in carrots.


Sift together flour, baking soda, salt and cinnamon. Fold into egg mixture. Stir in walnuts and pineapple.

Pour into prepared pans. Bake for 30 – 35 minutes or until cake tests done. Remove to rack to cool for 10 minutes. Then remove cakes from pan and cool on rack.

Icing:
In a small bowl beat together all ingredients using an electric mixer. Beat about 2 minutes until very smooth. Frost cooled cake. Refrigerate until ready to serve.

Serves: 8


golden blossom honey product