Ingredients

Cake Butter or nonstick spray 2 cups (500 mL) all-purpose flour 1 1/2 tsp (7 mL) baking powder 1/2 tsp (2 mL) baking soda 1 tsp (5 mL) ground cinnamon 1/2 tsp (2 mL) ground nutmeg 1/4 tsp (1 mL) ground clove or allspice 1/2 tsp (2 mL) salt 3/4 cup (175 mL) butter, softened 1/2 cup (125 mL) honey 2 eggs 1 cup (250 mL) granulated sugar 1 tsp (5 ml) vanilla 3 cups (750 mL) finely grated carrot 1 apple, peeled and grated 1 cup (250 mL) toasted pecans, coarsely chopped Icing One 250 g package regular cream cheese 1/2 cup (125 mL) butter, softened 2 tbsp (25 mL) honey 2 tbsp (25 mL) finely grated orange, lemon or lime zest (or a mixture of all three) 2 tsp (10 mL) lemon juice 4 to 5 cups (1 to 1.25 L) sifted icing sugar

Description

This Classic Carrot Cake Is Simply The Best. See Carrot Bundt Cake Variation Below.

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