Carrot, honey and pistachio cake

Instructions

1 Preheat oven to 160ºC. Lightly spray a 25cm bundt tin with oil.

2 In a bowl, place eggs, honey and oil and whisk.

3 In a large bowl, combine flour, baking powder, baking soda and mixed spice. Add wet ingredients and combine. Stir through lemon zest, crushed pineapple, carrots and pistachios.

4 Pour mixture into prepared tin and, using the back of a spoon, smooth the top. Bake for 40 minutes. Set aside to cool for 5 minutes before inverting onto a wire rack and setting aside to cool completely.

5 To make citrus glaze, in a small bowl, combine icing sugar and lemon juice until smooth. Drizzle icing over cake and sprinkle with extra pistachio nuts and lemon zest.