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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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This dairy-free carrot cake with a twist is a delicious treat that everyone will love. To make it vegan see the variations below.
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.
Make it vegan: Substitute 2 eggs with Orgran No Egg™ Egg Replacer. Substitute honey with maple syrup.
Make it gluten free: Use gluten-free flour and check baking powder, mixed spice and icing sugar are gluten free.
Cake will keep stored in an airtight container in a cool place for up to three days.
Calories 221 cal
Kilojoules 920 kJ
Total fat 10 g
Saturated fat 1 g
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