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Spiced Honey Carrot Cake

Recipe by Janet Gill, Canton, Ohio
First place and Best of Show, Honey and Bee Items (Cake), 2018

Baking temperature: 325º F
Baking time: 45 - 55 minutes
Yield: 1, 9" pan

  • 2 cups chopped pecans, toasted
  • 2 cups finely grated carrots
  • ¾ cup golden raisins, coarsely chopped
  • ¼ cup orange juice
  • 1 tsp. vanilla
  • 1 tsp. orange zest
  • 2 cups flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1 ½ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 3 finely chopped crystallized ginger
  • ½ cup unsalted butter, softened
  • 1 cup honey*
  • 2 eggs
  1. Preheat oven 325 degrees. Grease a 9” pan. Place pecans in another baking pan.
  2. When oven is hot, toast pecans until fragrant, about 8-10 minutes to prevent burning.
  3. Allow to cool.
  4. Stir carrots, raisins, orange juice, vanilla and zest together in a bowl and set aside.
  5. In separate bowl whisk flour, baking powder, soda, salt, cinnamon, nutmeg and ginger set aside.
  6. In a large bowl cream butter, slowly add honey and beat until well blended.
  7. Add eggs one at a time, beating well after each.
  8. Add carrot mixture and flour mixture alternately, beating on medium-low until incorporated; stir in Pecans.
  9. Spread into prepared pan.
  10. Bake 45-55 minutes or until a toothpick in cake center comes out clean or with only a few moist crumbs.
  11. Cool before frosting with honey/cream cheese icing if desired.


Source of local honey: Jeff and Sheila’s Apiary, Minerva, Ohio

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