Chef Lou’s Easy Carrot Cake


2 cups flour
2 teaspoons baking soda
½ teaspoon salt
2 teaspoons cinnamon
1 cup sugar
½ cup honey
1 cup grapeseed oil
1 cup buttermilk
3 eggs
3 cups grated raw carrots
1 cup walnuts, chopped
2 teaspoons vanilla extract


Combine first four ingredients in a mixing bowl. Set aside.

Combine sugar, honey, oil, buttermilk, and eggs in a large mixing bowl; beat for 1 minute.

Add dry ingredients; mix in well.

Fold in carrots, walnuts, and vanilla.

Spoon batter into two greased 10-inch round cake pans.

Bake at 325 degrees for 40-45 minutes, or until a wooden pick inserted in center comes out clean.

Cool 10 minutes. Take cakes out of pans and place them on a platter.

Pour honey buttermilk glaze (see recipe below) over the cakes.

Honey Buttermilk Glaze

1 cup sugar
½ cup butter
½ cup buttermilk
1 teaspoon baking soda
2 tablespoons honey
2 teaspoons vanilla extract

Bring first five ingredients to a boil in a saucepan, stirring constantly.

Remove from heat, stir in vanilla and cool slightly.