Egmont Honey Carrot Cake
Carrot cake is a firm favourite around here and we love that this one is made solely with our delicious honey. Baking with honey results in a deliciously moist cake and we think that you might just find it hard to stop at one piece. We did!
Serves: Makes 1 large cake
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
INGREDIENTS
- 4 eggs
- ¾ cup olive oil
- 2/3 cup orange juice (roughly 2 oranges)
- 450g carrots, coarsely grated (3 medium-large carrots)
- 175g Egmont Honey + 3 tablespoons
- 3 cups/300g flour
- 2 teaspoons baking soda
- 3 teaspoons cinnamon
- 1 teaspoon ginger
- 2 teaspoons mixed spice
- 1 teaspoon sea salt
- 250g cream cheese
- ¼ cup Greek yoghurt
- 2 teaspoons vanilla bean paste
- ½ Coconut chips, toasted
METHOD
- Pre-heat the oven to 180°C and grease a loose-bottomed cake tin.
- Put the eggs into a large bowl along with the olive oil, orange juice, carrots and 175g of the honey. Mix well to combine.
- Add in the flour, baking soda, spices and salt and mix until just combined.
- Pour into the greased cake tin and bake for 1 hour and 15 minutes or until a skewer inserted into the cake comes out clean.
- As this cake is made with honey instead of sugar it is very moist and so takes a little longer to cook. Once cooked remove from the oven and set aside to cool.
- Once cool, remove from the cake tin and arrange on a cake plate.
- In a food processor combine the cream cheese, yoghurt, the remaining 3 tablespoons of honey and the vanilla bean paste.
- Process until smooth and fluffy. Ice the cake with the cream cheese icing then decorate with the coconut chips before serving.
- This cake is best stored in the fridge, especially when the temperature is warm.
