The girls have had a lot going on school wise this week, and between college campus visits and choir concerts, I'm am so ready for this 3 day weekend! I haven't had a lot of time for myself, so when I managed to find a few free hours in my day one day this week, I decided to go to my happy place- the kitchen. Jason mentioned something about wanting carrot cake recently, and though we are both limiting the sweets lately, I figured we both deserved a little treat since we've both been on our feet a lot this week. I found this Walnut Pineapple Carrot Cake with Cream Cheese Frosting on Golden Blossom Honey, and while I didn't make it for any kind of Easter celebrations, it would certainly be a smash if you served it up at your gathering this year.
Don't mind my funky looking carrots. I never claimed to be a good cake decorator. My Facebook friends may recall the horrendous looking cake that I made for Jason's birthday a few years back. It was not pretty, but like the hubs said, it doesn't matter what it looks like as long as it tastes good going down. And I can claim that this is the best carrot cake I've ever tasted!
I never thought to add pineapple to my carrot cakes, but did it ever make a delicious difference! I caught Jason sneaking seconds, and admit, I cut off a few extra slivers for myself, too.
1/4 cup vegetable oil
1 cup GOLDEN BLOSSOM HONEY
2 cups grated carrots
2 cups flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 1/2 cups walnut, coarsely chopped
1 (8 ounce) can crushed pineapple, well drained
12 ounces cream cheese, room temperature
1/2 cup RAW GOLDEN BLOSSOM HONEY
1 1/2 teaspoons vanilla extract
CLICK HERE FOR FULL RECIPE
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Wishing you all a wonderful Easter!