Carrot Cake


  • 2 cups 
    all-purpose flour
  • 1 1/2 cups 
    whole wheat flour
  • 1 Tbsp. 
  • 1 1/2 tsp. 
    ground ginger
  • 1 1/2 tsp. 
  • 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 
  • 1 cup 
  • eggs
  • 2 tsp. 
    vanilla extract


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.