Honey Glazed Carrot Cake

An approachable carrot cake inspired by classic American home baking, finished with a simple honey glaze that soaks slightly into the warm cake for extra moisture and sheen. Grated carrots keep the crumb tender, while cinnamon, ginger, and a touch of vanilla give it a familiar spiced profile.

By Julienne

Cook time: 35 minutes

Servings: 10

Ingredients

• 250 g all-purpose flour sifted
• 200 g granulated sugar
• 100 g light brown sugar packed
• 8 g baking powder
• 4 g baking soda
• 4 g fine salt
• 5 g ground cinnamon
• 2 g ground ginger
• 2 count large eggs lightly beaten
• 180 ml neutral oil
• 5 ml vanilla extract
• 120 ml buttermilk
• 300 g carrots peeled and finely grated
• 75 g walnuts chopped
• 90 g honey
• 30 ml water

Instructions

1. Heat the oven to 175°C. Line a 9 x 13 inch baking pan with parchment, leaving a little overhang for lifting the cake out later. Oven is fully preheated and the pan is lined.
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and ginger until evenly combined. Dry ingredients look uniform with no visible streaks of leavener or spice.
3. In a medium bowl, whisk the eggs, neutral oil, vanilla, and buttermilk until smooth. Stir in the grated carrots, and fold in the walnuts if using. Wet mixture is emulsified and the carrots are evenly distributed.
4. Add the wet mixture to the dry ingredients and fold just until no dry flour remains. Do not overmix; the batter should be thick and evenly speckled with carrot. Batter is combined with no pockets of dry flour.
5. Spread the batter into the prepared pan and level the top. Bake for 30 to 35 minutes, until the center springs back lightly and a toothpick inserted in the middle comes out with a few moist crumbs. Cake is browned on top, the center springs back, and a toothpick shows moist crumbs rather than wet batter.
6. While the cake bakes, make the glaze: combine the honey and water in a small saucepan over low heat. Warm just until loosened and glossy, stirring to blend; do not boil. Glaze is smooth, warm, and easily pourable.
7. Let the cake cool in the pan for 10 minutes, then lift it out onto a wire rack. Brush or drizzle the warm honey glaze over the top so it soaks slightly into the surface, then cool completely before slicing. Glaze has absorbed slightly and the cake is fully cool before serving.