Pineapple Honey Carrot Cake
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!
Ingredients
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
Directions
Preparation:30min ›
Cook:50min ›
Ready in:1hour20min
- Preheat the oven to 180 degrees C. Grease a 20x30cm baking dish.
- 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.
- Stir in the carrot, pineapple and walnuts by hand. Pour into the prepared pan.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(50)
Reviews in English (39)
Great healthy cake. For anyone wondering... I substituted whole wheat flour for 2 of the cups of flour with no ill effect. Also, I baked it in a bundt pan (the person I was baking it for could not have any type of icing, so I thought a bundt shape would be prettier), and it came out fine. - 26 Aug 2009 (Review from Allrecipes USA and Canada)
This was great! My husband is a health and fitness nut and didn't want a birthday cake that had any refined sugar. He loved this, and so did my kids, who have no problem gobbling down refined sugar! Glad to have found a cake to please everyone! - 01 Nov 2003 (Review from Allrecipes USA and Canada)
This is a great carrot cake recipe! As I keep finding with the cakes I've been making lately, this cake tastes even better after the day it is made. I used 2 9-inch rounds for this cake. I did find the frosting for this cake to be a bit "strange". It's mainly just cream cheese, and as a result, the honey "separated out" once I had iced the cake. By the second day, the cake was looking stranger and stranger (a brown, streaky appearance and the icing had split along the line where the two cake layers come together)...but it sure did taste good! If anyone has some tips to prevent this, please post! - 23 Sep 2004 (Review from Allrecipes USA and Canada)
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