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

1. Pre-heat the oven to 180°C and grease a loose-bottomed cake tin.
2. Put the eggs into a large bowl along with the olive oil, orange juice, carrots and 175g of the honey. Mix well to combine.
3. Add in the flour, baking soda, spices and salt and mix until just combined.
4. 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.
5. 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.
6. Once cool, remove from the cake tin and arrange on a cake plate.
7. In a food processor combine the cream cheese, yoghurt, the remaining 3 tablespoons of honey and the vanilla bean paste.
8. Process until smooth and fluffy. Ice the cake with the cream cheese icing then decorate with the coconut chips before serving.
9. This cake is best stored in the fridge, especially when the temperature is warm.