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 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
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.
Nutrition Info (per serve)
Total fat 10g
Saturated fat 1g
Dietary fibre 3g
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.
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