Carrot, honey and pistachio cake

This dairy-free carrot cake with a twist is a delicious treat that everyone will love.

Serves: 16

Time to make: 1 hr

Hands-on time: 20 mins

Ingredients

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 lemon zest
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
lemon zest, to garnish

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.

Variations

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.

HFG tip

Cake will keep stored in an airtight container in a cool place for up to three days.

Nutrition Info (per serve)

Kilojoules 920kJ

Calories 221cal

Protein 4g

Total fat 10g

–Saturated fat 1g

Carbohydrates 25g

–Sugars 16g

Dietary fibre 3g

Sodium 140mg

Calcium 30mg

Iron 1mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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