Honey Ginger Carrot Cake

Shopping List

For The Cake

• 2 Cups Self Rising Flour
• 1 Cup Sugar
• 1/2 tsp Baking Soda
• 1/2 tsp Sea Salt
• 2 Eggs, Beaten
• 1/2 Cup Vegetable Oil
• 1/2 Cup Honey
• 1/4 Cup Milk
• 1 Bag Shredded Carrots
• 1/2 Cup Golden Raisins
• 1 Tbsp Fresh Ginger, grated
• 1 Cup Pecans Pieces, divided

For The Icing

• 1lb Butter, softened
• 1 8oz package Cream Cheese, softened
• 1/2 Cup Honey
• 1/2 tsp Sea Salt
• 4 Cups Powdered Sugar
• 1/4 Cup Milk

Instructions

1. Preheat oven to 350 Degrees F. Lightly grease three (3) eight (8) inch cake pans.
2. In a large bowl, mix together dry ingredients: Flour, Sugar, Baking Soda, Sea Salt.
3. Add remaining ingredients* and mix well. *Save a bit of pecans for garnish.
4. Divide dough evenly among 3 pans. Bake for 20-25 minutes (we like 22), or until toothpick inserted comes out clean.
5. While cakes bake, make icing. Beat together butter, cream cheese, honey, and salt in a stand mixer (or a large bowl if using hand mixer) until smooth.
6. Add powdered sugar about 1 cup at a time, alternating with a splash of milk, until you reach desired consistency.
7. Allow cakes to cool, then spread with icing. Top with pecan pieces and a drizzle of honey.
8. Enjoy!