About this recipe:Once you make this honey-sweetened carrot cake, it will become a firm favourite. It's rich, moist and incredibly delicious. The honey and cream cheese icing, really IS the icing on the cake!
Makes: 1 20x30cm cake
375g plain flour
2 teaspoons bicarbonate of soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
125ml vegetable oil
2 teaspoons vanilla extract
220g finely grated carrot
1/2 (432g) tin crushed pineapple, drained
115g chopped walnuts
450g cream cheese, softened
5 tablespoons honey
1 teaspoon vanilla extract
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Preheat oven to 180 C / Gas 4. Grease a 20x30cm baking dish.
In a medium bowl, stir together the flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger. In a large bowl, stir together the honey, buttermilk, eggs, oil and 2 teaspoons of vanilla until well blended. Add the flour mixture to the buttermilk mixture and stir until all of the dry ingredients are absorbed. Stir in the carrot, pineapple and walnuts by hand. Pour into the prepared dish.
Bake for 50 minutes in the preheated oven or until a skewer inserted into the centre comes out clean. Cool completely before icing with cream cheese icing.
To make the frosting, mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.