Carrot Recipes

Honeyed Carrot Cake recipe

Preparation Time: 15 minutes | Cooking Time: 1 hours

Cakes sweetened with honey are naturally more moist, as the honey lends sweetness and texture, but they also have a completely unique flavour. This honey cake, sweetened with carrots and gently spiced with ginger, nutmeg and cinnamon, is a great mid-morning cake - it will definitely keep you going til lunch.

Ingredients:

  • 375g plain flour
  • 175ml buttermilk
  • 125ml veg oil
  • 225g grated carrots
  • 125g crushed pineapple in juice, drained
  • 3 eggs
  • 500ml runny honey
  • 2 tsp. vanilla
  • 115g chopped walnuts
  • 2 tsp. each bicarb of soda and ground cinnamon
  • 1/2 tsp. salt
  • 1/4 tsp. each ground nutmeg and ginger

Directions:

  1. Preheat oven to 180C. Grease a 20x30cm cake tin.

  2. In one bowl, sift the flour, bicarb, cinnamon, salt, nutmeg and ginger. In another, beat together the buttermilk, oil, eggs, honey and vanilla. Add the wet mixture to the dry mixture and stir until combined. Fold in the carrots, pineapple and walnuts. Pour into the prepared baking tin.

  3. Bake for 50 minutes to 1 hour until a skewer inserted into the centre comes out clean. Leave to cool before serving.

If you want to ice the cake, opt for a cream cheese icing - the tanginess of the cheese will cut through the sweetness of the cake. Recipe serves 8-10.

Author: Laura Young.

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Conversions
375gabout 13 oz (13.227375 oz based on 0.035273 ounces in a gram)
175mlabout ¾ cup (0.7397 cups based on 236.59 mililitres in a US cup)
125mlabout ½ cup (0.5283 cups based on 236.59 mililitres in a US cup)
225gabout 8 oz (7.936425 oz based on 0.035273 ounces in a gram)
125gabout 4 oz (4.409125 oz based on 0.035273 ounces in a gram)
500mlabout 2 cups (2.1134 cups based on 236.59 mililitres in a US cup)
115gabout 4 oz (4.056395 oz based on 0.035273 ounces in a gram)
180C350F / Gas Mark 4

Data:

Published: September 7, 2012
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