Blue Ribbon Honey Carrot Spice Cake recipe

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Blue Ribbon Honey Carrot Spice Cake

Nancy Lloyd, Serves 10-12

3/4 cup butter

1-1/2 cups honey

3 eggs

3 cups carrots, finely grated

3/4 cup golden raisins, plumped for 2-3 minutes in orange juice in microwave

3/4 cup chopped walnuts

1/3 cup + 2 tbsp. orange juice

3 tsp. vanilla

2 cups white flour

1 cup whole wheat flour

3 tsp. baking powder

2-1/4 tsp. cinnamon

1-1/2 tsp. soda

3/4 tsp. salt

3/4 tsp. ginger

1 tsp. fresh grated nutmeg


4 tbsp. butter

1/4 cup packed brown sugar

1/2 cup honey

1 tsp. vanilla

2 tbsp. water

In large mixing bowl, cream butter until fluffy. Beat in honey in a fine stream until well blended. Add eggs one at a time, beating well after each addition. In small bowl, combine carrots, raisins, nuts, orange juice and vanilla, set aside. Combine dry ingredients, set aside. Add dry ingredients to creamed mixture alternately with carrot mixture, beginning and ending with dry ingredients. Turn batter into greased Bundt pan. Bake at 350 degrees for 35-45 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Turn onto wire cake rack.