Pineapple Honey Carrot Cake

    Pineapple Honey Carrot Cake


    47 people made this

    A really nice sweet carrot cake with cream cheese icing. If you ever wondered what those tins of crushed pineapple were for, this is it!

    Serves: 24 

    • 3 cups (375g) plain flour
    • 2 teaspoons bicarb soda
    • 2 teaspoons ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • 1 1/2 cups honey
    • 3/4 cup (185ml) buttermilk
    • 3 eggs
    • 1/2 cup (125ml) vegetable oil
    • 2 teaspoons vanilla essence
    • 2 cups finely grated carrot
    • 250g tinned crushed pineapple, drained
    • 1 cup chopped walnuts
    • 500g cream cheese, softened
    • 1/3 cup honey
    • 1 teaspoon vanilla essence

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Preheat the oven to 180 degrees C. Grease a 20x30cm baking dish.
    2. In a medium bowl stir together the flour, bicarb 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.
    3. Stir in the carrot, pineapple and walnuts by hand. Pour into the prepared pan.
    4. Bake for 50 minutes in the preheated oven or until a toothpick inserted into the centre comes out clean. Cool completely before icing with cream cheese icing.
    5. To make the icing mix together the cream cheese, honey and 1 teaspoon of vanilla until smooth and well blended. Spread over the cooled cake.

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