Carrot Cake

Ingredients

2 cups
all-purpose flour
1 1/2 cups
whole wheat flour
1 Tbsp.
cinnamon
1 1/2 tsp.
ground ginger
1 1/2 tsp.
salt
1 tsp.
baking soda
2 tsp.
baking powder
4 cups
grated carrots
1 cup
chopped walnuts
1 1/4 cups
BeeMaid honey
3/4 cup
oil
1 cup
milk
4
eggs
2 tsp.
vanilla extract

Directions

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. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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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). ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Once cooled, frost with your favourite cream cheese icing, or check out honey cream cheese icing recipe on our website.