Carrot, honey & pistachio cake
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Time to make:
1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
$1.05 per serve
(at time of publication)
Full ingredients list:
½ cup honey
½ cup grapeseed oil
2 cups wholemeal flour
3 teaspoons baking powder
½ teaspoon bicarb of soda
2 teaspoons mixed spice
2 teaspoons lemon zest
1 x 440g can crushed pineapple in natural juice, drained
300g carrots, peeled, finely grated
¹/³ cup finely chopped pistachios, plus extra, to garnish
1 cup icing sugar, sifted
1½ tablespoons lemon juice
Lemon zest, to garnish
Nutritional information (per serve)
Instructions and steps:
1 Preheat oven to 160ºC. Lightly spray a 25cm bundt tin with oil.
2 Whisk the eggs, honey and oil together in a large bowl.
3 Combine the flour, the baking powder, bicarb and mixed spice. Add the flour mixture to the wet ingredients and stir to combine. Then stir through the lemon zest, crushed pineapple, carrots and the pistachios.
4 Spoon mixture into prepared tin and smooth surface with the back of a spoon. Bake cake for 40 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs. Set aside to cool for 5 minutes before inverting onto a wire rack. Set aside to cool completely.
5 Meanwhile make citrus glaze: Combine the icing sugar and lemon juice in a small bowl until smooth. Drizzle icing over cake and sprinkle with extra pistachio nuts and lemon zest.
Cake will keep stored in an airtight container in a cool place for up to three days.
About this recipe
First published: April 2019