Set oven to 350 degrees. Toast the nuts lightly in oven or frying pan. Watch them carefully so they don’t burn. Once cool, chop them and keep a few for decorating the top of the cake. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Combine both flours, cinnamon, ginger, baking soda, baking powder and salt. Add carrots and nuts and stir.⠀⠀⠀⠀⠀⠀⠀⠀⠀
In another bowl, mix together the oil, BeeMaid Honey, milk, eggs and vanilla until combined.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Pour the honey mixture into the bowl with the flours. Mix just until combined. Divide the batter between two greased 9 inch cake pans. Bake the cakes on the middle rack for around 45 or 50 minutes. Cake should spring back when touched and use a toothpick in the center (should come out clean with no batter). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Once cooled, frost with your favourite cream cheese icing, or check out honey cream cheese icing recipe on our website.
Creamy Peanut Butter, Greek Yogurt, BeeMaid Honey, Vanilla Extract, Chopped Chocolate (Dark or Semi-Sweet), Coconut Oil, Flakey Sea Salt... Read More
butter or margarine, BeeMaid honey, eggs, vanilla, all-purpose flour, ground cinnamon, aniseeds, salt, baking powder... Read More
Vanilla Ice Cream, BeeMaid Honey, Heavy Cream, Peppermint Extract, Green Food Colouring... Read More
625 Roseberry Street
Winnipeg, Manitoba
Canada, R3H 0T4
Phone: 204-786-8977
Toll free: 1-866-788-8030
Fax: 204-783-8468