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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cake 2239g Recipe makes 1 cake) |
||
| Calories 7584 | ||
| Calories from Fat 3147 | (41%) | |
| Amount Per Serving | %DV | |
| Total Fat 349.8g | 538% | |
| Saturated Fat 151.7g | 758% | |
| Monounsaturated Fat 129.3g | ||
| Polyunsaturated Fat 46.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 1040mg | 346% | |
| Sodium 4458mg | 185% | |
| Potassium 2950mg | 84% | |
| Total Carbohydrate 1086.0g | 361% | |
| Dietary Fiber 35.6g | 142% | |
| Sugars 838.8g | ||
| Protein 77.3g | 154% | |
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Ingredients
Cake
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 3/4 cup butter, softened
- 1/2 cup honey
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla or brandy extract
- 4 cups carrots, grated
- 1 cup pecans, chopped
Icing
- 1 (8 ounce) package cream cheese, softened
- 1 tablespoon milk
- 1 teaspoon vanilla or brandy extract
- 4 cups icing sugar
Topping
- 1/2 cup pecans, chopped
Directions
1
Preheat oven to 350°F.2
Prepare a 10-inch bundt pan (use Non-Stick Spray or Butter & Flour).3
Mix together dry ingredients by stirring flour with baking powder, baking soda, pumpkin pie spice and salt.4
In a seperate bowl, use a hand-beater to beat butter until light & fluffy. Slowly beat in honey and then eggs.5
Beat in sugar and vanilla.6
Add the dry ingredients to the butter mixture in thirds, stirring until just absorbed.7
Stir in carrots and pecans by hand.8
Pour batter into pan and smooth the top. Bake in oven centre for 55 to 65 minutes or until a toothpick inserted into cake comes out clean.9
Cool on a rack.10
Icing:.11
Beat cream cheese, milk and vanilla in a large bowl until smooth. Gradually add in icing sugar, 1 Cup at a time.12
Remove cooled cake from pans.13
Spread Icing over sides and top of cake.14
Sprinkle with 1/2 cup of chopped pecans.
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Featured Reviews for This Recipe
From: mandz
On Feb 25, 2008
I enjoyed this cake very much. it has a nice honey flavour without being too overpowering or sweet and the pecans abd the spice gave it a nice flavour too. The cake was a bit too moist for my liking. Also, a typo in the instructions, where it asks for vanilla essence.... twice, but brandy extract is the ingredient ?
From: CarolAT
On Feb 24, 2008
I had an RSC dinner party with friends and made this cake for dessert. We are all carrot cake lovers and liked the amount of carrots and texture of this cake, but thought the honey was a bit over-powering. When making this cake, I had a few problems with the directions. First the ingredients called for brandy extract, but the instruction said to add vanilla. I added the vanilla. Secondly, the amount of icing is enough to frost a three layer cake. I had way too much icing left over. Next time this cake is made, I will cut the amount of honey in half and the amount of frosting in half or just make a cream cheese drizzle for the top.
From: Color Guard Mom
On Feb 24, 2008
We liked this, but do feel it would be even better with a couple changes. There were just too many carrots in this recipe, I think I'd scale it back to 2 cups. The frosting was good,but needed a bit more vanilla, as I don't use brandy extract.
From: puppitypup
On Feb 22, 2008
On the plus side, this is a very moist cake and an excellent use of the RSC ingredients. I would have liked this cake but for the amount of pumpkin pie spice used, which for me turned out to be enough to give me severe heartburn. Hubby felt that there were too many carrots in it. Also, the instructions were confusing as they call twice for vanilla but there is no vanilla in the ingredient list. Made for RSC, please see my rating system as I grade tougher than most.
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