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.