rustic carrot cake on a platter
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Rustic Carrot Cake Recipe | From Scratch Baking

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This Rustic Carrot Cake Recipe is made with honey instead of sugar giving it a rich delicious taste.

Every once in a while, I think baking a cake is necessary. It livens up the house a bit with the senses and makes any meal feel a bit special when serving a cake after.

I do however try to limit white sugar any chance I can and I am finding great success with the use of honey. Even the icing in this is sweetened with honey as opposed to sugar. I find the taste even a bit more intense then using just plain old sugar.

What You’ll Need To Make This Rustic Carrot Cake

1 cup (120g) of all purpose flour

1 cup (340g) of honey

2 eggs

1 tbsp (7.8g) cinnamon

1 tsp (1.8g) ground ginger

¼ tsp (.55g) ground nutmeg

1 ½ tsp (6.9g) baking soda

6 tbsp (85g) of salted butter (room temp)

1 cup (110g) grated carrots

½ cup (72g) raisins

½ cup (60g) chopped walnuts plus extra for garnishing (if desired)

1 tbsp (13g) vanilla

Frosting

8 oz (227g) cream cheese (softened)

4 tbsp (57g) butter (room temp)

½ cup (170g) of honey

1 tsp (4.2g) of vanilla

Directions

Heat oven to 350℉/177℃

In a large bowl combine flour, cinnamon, ginger, nutmeg and baking soda. Set aside.

a bowl with flour and spices

Grate the carrots, set aside. In a separate bowl mix the butter, vanilla, eggs, and honey until completely incorporated. Chop the walnuts into fine pieces. Taking the wet ingredients, slowly pour them into the large bowl with the flour mixture. Add the carrots, walnuts and raisins. Mix until just incorporated.

rustic carrot cake batter

In a waiting loaf pan, line it with parchment paper ( as shown) and pour the batter in.

a loaf pan lined with parchment paper
parchment paper in a loaf pan with batter poured in

Bake for about 45-50 minutes or until you can pull a clean tooth pick out of the center of the cake. 

rustic carrot cake with a bowl of frosting in the background

Let cool completely before frosting.

Directions for Frosting:

Using a hand mixer, mix the entire ingredients for the frosting on a low speed until completely incorporated. You can use a spoon to mix as well but the frosting tends to come out more smooth in texture when using a hand mixer. 

frosting a cake on a cake plate

Frost cake. Add chopped walnuts to top to garnish. (optional)

rustic carrot cake on a platter

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FAQ for Rustic Carrot Cake

What can I substitute for the walnuts?

Pecans work great for this recipe. I have used both but do personally prefer the walnuts for taste but both ways are delicious.

What if I don’t have cream cheese?

You can make a classic buttercream icing sweetened with honey. Using 8 tbsps of room temp butter and a 1/2 cup of honey plus 1 tsp vanilla. I like to use a hand mixer to whip the icing but you can also mix it by hand too.

If you try this recipe and love it, I would love it if you would come back and give it 5 stars!

rustic carrot cake on a platter

Rustic Carrot Cake Recipe

Yield: 8
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes

A delicious rich cake sweetened with honey and topped with a cream cheese frosting.

Ingredients

  • 1 cup (120g)of all purpose flour
  • 1 cup (340g) of honey
  • 2 eggs
  • 1 tbsp (7.8g) cinnamon
  • 1 tsp (1.8g) ground ginger
  • ¼ tsp (.55g) ground nutmeg
  • 1 ½ tsp (6.9g) baking soda
  • 6 tbsp (85g) of salted butter (room temp)
  • 1 cup (110g) grated carrots
  • ½ cup (72g) raisins
  • ½ cup (60g) chopped walnuts plus more for garnishing (if desired)
  • 1 tbsp (13g) vanilla
  • Frosting
  • 8 oz (227g) cream cheese (softened)
  • 4 tbsp (57g) butter (room temp)
  • ½ cup (170g) of honey
  • 1 tsp (4.2g) of vanilla

Instructions

  1. Heat oven to 350℉/177℃
  2. In a large bowl combine flour, cinnamon, ginger, nutmeg and baking soda. Set aside.
  3. Grate the carrots, set aside.
  4. In a separate bowl mix the butter, vanilla, eggs, and honey until completely incorporated.
  5. Chop the walnuts into fine pieces.
  6. Taking the wet ingredients, slowly pour them into the large bowl with the flour mixture.
  7. Add the carrots, walnuts and raisins.
  8. Mix until just incorporated.
  9. In a waiting loaf pan, line it with parchment paper ( as shown) and pour the batter in.
  10. Bake for about 45-50 minutes or until you can pull a clean tooth pick out of the center of the cake. 

Directions for Frosting:

12. Using a hand mixer, mix the entire ingredients for the frosting on a low speed until completely incorporated. You can use a spoon to mix as well but the frosting tends to come out more smooth in texture when using a hand mixer. 

13. Make sure to let the cake cool completely before frosting.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 584Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 113mgSodium: 480mgCarbohydrates: 80gFiber: 2gSugar: 63gProtein: 6g

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