Carrot, honey and pistachio cake
- 4 eggs
- ¼ cup honey
- ½ cup canola oil
- 2 cups wholemeal flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons mixed spice
- 2 teaspoons zest of lemon
- 440g can crushed pineapple in juice, drained
- 3 carrots, peeled, finely grated
- ¹/³ cup finely chopped pistachios, plus extra to garnish
- Citrus glaze
- ¾ cup icingfrostingX sugar, sifted
- 1½ tablespoons lemon juice
- zest of lemon, to garnish
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.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 1g
Dietary fibre 3g
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