In this carrot spice cake with honey glaze, the brown rice flour gives the cake a very soft texture that allows the flavors of the spices to come through. The glaze is not required; you can always just dust the cake with confectioners sugar.
- Cook Time
- Prep Time
- 4 large eggs
- 1 cup sugar
- 1 cup light brown sugar
- 1 cup canola oil
- ½ cup orange juice
- 2 teaspoons pure vanilla extract
- 1½ cups white whole-wheat flour
- ½ cup brown rice flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 2½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ½ teaspoon cloves
- 3 cups peeled and grated carrot (not packed, from about 5 large carrots)
- Spray oil containing flour or spray oil + 2 tablespoons flour for greasing and flouring pan
- 1 cup confectioner's sugar
- 2 tablespoons honey
- 1 tablespoon coconut oil
- ¼ teaspoon turmeric
- ⅛ teaspoon ginger
- 2 tablespoons hot water, or more as needed
1. Preheat oven to 350°F. Grease and flour a large Bundt pan.
2. In a large bowl, beat the eggs with the white and brown sugars with an electric mixer on medium speed for three minutes, or by hand with a whisk, until very thick. Add the oil, orange juice, and vanilla and mix on low speed to combine.
3. In a medium bowl, whisk together the white whole-wheat flour, brown rice flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Add half of this mixture to the bowl and mix on low speed to combine. Add the rest of the flour mixture and mix until combined.
4. Grate the carrots into small threads, about ¾ inch long. Add to the batter and mix well. Pour into the prepared pan.
5. Bake for one hour, or until a skewer inserted in the cake comes out clean. Cool in the pan for 10 minutes and then turn out onto a wire rack to cool completely.
6. To make the glaze, place the confectioner's sugar into a medium bowl, add the honey, coconut oil, turmeric, and ginger and whisk well. Add the hot water a little at a time and stop when you have a thick, yet pour-able glaze. Let the glaze sit for five minutes and then pour on cake. If the glaze gets too thin, add some confectioners’ sugar; too thick, add a little water.
7. Store, covered, at room temperature for up to four days or freeze for up to three months.