Honeycomb Carrot Cake Recipe

Honeycomb Carrot Cake


  • 150g carrot (grated)
  • 150ml vegetable oil
  • 150g light brown sugar
  • 130g plain flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 2 free range eggs
  • 50g sultanas, soaked in orange juice
  • Handful of pumpkin seeds

For the honeycomb

  • 2 tbsp of golden syrup
  • 100g caster sugar
  • 1½ tsp bicarbonate of soda

For the icing

  • 60g unsalted butter, softened
  • 60g icing sugar
  • 120g full fat cream cheese


  • Preheat oven to 170°C. Line a loaf tin with baking paper.
  • Place all the dry ingredients in a mixing bowl, add the oil and eggs, mix together until well combined.
  • Add the sultanas and pumpkin seeds.
  • Bake in a loaf tin for 45 to 50 minutes.
  • Melt the caster sugar and syrup in a heavy bottomed pan. Simmer gently for 5 to 10 minutes until a syrup forms. Be careful not to let it brown but just as it starts to colour add the bicarbonate of soda and mix.
  • Quickly pour onto a sheet of baking paper and allow to cool.
  • While cake is cooling beat together the butter and icing sugar until white and fluffy, then fold in the cream cheese. Do not over beat as it will become a runny mixture.
  • Decorate the cake with icing and honeycomb.
Credit: Carina Contini

Carina Contini

Wrap up warm and indulge in some Honeycomb Carrot Cake …


Star chef, Carina Contini, shares with us this delicious, seasonal Honeycomb Carrot Cake recipe.

Grab a handful of pumpkin seeds, some fresh carrots and get baking!

The honeycomb frosting just tops this whole cake off.



Carina Contini is Owner of Contini George Street, Edinburgh; Cannonball Restaurant & Bar, Castlehill, Edinburgh; and The Scottish Cafe & Restaurant – located at the gardens entrance of the Scottish National Gallery, Edinburgh.



Find out more at www.contini.com

See more of Carina’s recipes for us here and discover a new one each month in The Scots Magazine