Honeyed Carrot Cake

This honeyed carrot cake is unbelievably soft, naturally sweet, and so easy to make. It’s the kind of recipe you’ll return to again and again. The honey adds a delicate floral note that pairs perfectly with the warm spices and grated carrot. It’s a no-fuss bake that delivers comfort in every slice, celebrating the purity and richness of Darts Farm raw honey.

Ideal for afternoon tea or a simple dessert. Plus it also tastes even better the next day, if it lasts that long!

Difficulty:

Prep time: 20 minutes

Cook time: 1 Hour

Serves: 8

Related Tags

Seasonality

Ingredients

3 tbsp Darts Farm Raw honey
2 large eggs
200g natural or Greek-style yoghurt
100ml olive oil, plus extra to grease the tin
150g pitted dates
Zest of 1 orange + 1 tbsp juice
2 tsp baking powder
1 tbsp ground mixed spice
1 tbsp freshly grated ginger
150g carrots, coarsely grated
100g spelt or wholegrain flour
75g ground almonds
50g walnut halves (optional)
2lb loaf tin

Method

Pre heat your oven to 180 degrees
Lightly oil your tin
In a blender - add your dates, yoghurt, olive oil, 2 eggs, mixed spice, fresh ginger, orange zest & juice and baking powder. Blend until smooth.
Add the flour, grated carrot & ground almonds to the wet mix and fold until well mixed.
Pour into your loaf tin and top with chosen seeds or nuts. Bake in the oven for 1 hour.
Once baked, drizzle the top with the raw honey & enjoy!

Recipe: Rachel De Thample | Bees & Honey Handbook