Rustic Carrot Cake

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I brave my honeybees to make this deliciously authentic dessert, but you don't have to! Honey is the secret weapon in this rustic carrot cake and its cream cheese frosting. Who knew eating vegetables could "bee" so sweet?

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Rustic Carrot Cake

For the carrot cake:

• 1 cup butter (room temperature)

• ¼ cup sugar (dehydrated whole cane preferred)

• ½ cup honey

• 5 egg yolks

• 1 tsp vanilla extract

• 1 cup all-purpose flour

• 1 tsp baking soda

• 1 tsp cinnamon

• ⅛ tsp grated nutmeg

• ½ cup walnuts (chopped)

• 1 ½ cups carrots (shredded)

For the cream cheese frosting:

• 8 oz. cream cheese

• ¼ cup honey

• 1 tsp vanilla

• ¼ cup chopped walnuts

• 1 Tbsp orange zest

Instructions:

1. Preheat oven to 350 degrees.

2. Combine the butter and sugar in a mixer. Whip until light and fluffy. Drizzle in honey and continue to whip. Add egg yolks one at a time. Add vanilla extract, flour, baking soda, cinnamon, nutmeg, walnuts, and carrot. Continue mixing until combined.

3. Pour batter into parchment-lined or heavily buttered loaf pan. Bake for about 40 minutes. Check if done by inserting a toothpick into the middle of the cake. When it comes out clean, remove from the oven.

4. Let the cake rest until cooled.

5. Combine cream cheese, honey, and vanilla in a mixer until light and fluffy. 

6. Remove cake from pan and spread frosting on top — garnish with walnuts and orange zest.