Honey Apple Carrot Cake

I feel like spring is honey season. I’m not really sure why, but it’s just something I always crave during this time of year. Maybe it’s the light and sweet flavor, or that honey has been said to help with allergies. Either way, I find myself wanting honey flavored desserts this time of year.

So today I’m sharing a take on classic carrot cake, but adding apples and honey for sweeter version that I’m sure you will love! This cake has carrots, apples, and honey inside and it is finished with a honey buttercream frosting and drizzle of honey! You could make this cake with any kind of honey you have on hand, as there are so many different varieties. It would be amazing with any kind! Get the recipe below for my Honey Apple Carrot Cake.

Honey apple carrot cake recipe. How to make carrot came from scratch. Homemade carrot cake recipe. The best homemade carrot cake recipe. Easy homemade carrot cake recipe. Layer cake carrot cake recipe. Naked carrot cake recipe. High altitude carrot cake recipe. Honey buttercream recipe.
Honey apple carrot cake recipe. How to make carrot came from scratch. Homemade carrot cake recipe. The best homemade carrot cake recipe. Easy homemade carrot cake recipe. Layer cake carrot cake recipe. Naked carrot cake recipe. High altitude carrot cake recipe. Honey buttercream recipe.
Honey apple carrot cake recipe. How to make carrot came from scratch. Homemade carrot cake recipe. The best homemade carrot cake recipe. Easy homemade carrot cake recipe. Layer cake carrot cake recipe. Naked carrot cake recipe. High altitude carrot cake recipe. Honey buttercream recipe.
Honey apple carrot cake recipe. How to make carrot came from scratch. Homemade carrot cake recipe. The best homemade carrot cake recipe. Easy homemade carrot cake recipe. Layer cake carrot cake recipe. Naked carrot cake recipe. High altitude carrot cake recipe. Honey buttercream recipe.

Honey Apple Carrot Cake
Makes 3 Layer 6-inch Naked Cake

Batter
191 grams (1 1/2 cups) organic all purpose flour
1 teaspoon organic cinnamon
1 teaspoon baking powder
1/2 teaspoon fine sea salt
85 grams organic carrots, grated
1 medium organic apple, grated
113 grams (1/2 cup) organic canola oil
226 grams (1 cup) organic cane sugar
21 grams (1 tablespoon) organic raw honey
2 organic large eggs

Frosting
1 cup (226 grams) organic salted butter, softened
454 grams (3 cups plus 3 tablespoons) organic powdered sugar, sifted
30 grams (1 tablespoon plus 1 teaspoon) organic raw honey
1 teaspoon organic vanilla extract

Method
Preheat the oven to 350°F. Line three 6-inch cake pans with parchment paper.

To make the batter: In a bowl add the flour, cinnamon, baking powder, sea salt and whisk together.

In either a mixing bowl, or in a stand mixer fitted with the paddle attachment, add the carrots, apple, canola oil, cane sugar, honey, and eggs. Then add the flour mixture on top. Mix on low or stir with a spatula until the mixture comes together into a cake batter. Measure batter evenly into each pan, about 272 grams each.

Bake for 20 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pans.

To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, honey, and vanilla extract. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy. Scrape sides and mix again on high. Once the frosting is made, put at least half into a piping bag with Ateco tip #827.

On your cake round, spinner or stand, place the first layer of cake. Next, starting at the outer edge of the cake, pipe a circle with the piping bag and spiral into the middle. The middle doesn’t have to look perfect, so that is why I start on the outer edge, you can even spread frosting into the middle with your cake spatula as well.

Top with the second layer of cake and repeat this process until the last layer is on. When frosting the top I did the same things as the center, but then took my cake spatula and just smoothed out the middle so it all flows together. Top with a drizzle of honey (optional).

Store in a cake dome for up to 3 days.

Gluten Free – Just substitute the organic flour for 191 grams (1 1/4 scant cups) of Namaste Organic Perfect Flour Blend.

High Altitude – Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean. 

Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!

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