Honey Carrot Cake
4 large carrots,grated
250g plain flour
1/2 tsp salt
1 tsp bicarbonate of soda
1 tsp baking powder
1/2 tsp ground cinnamon
3 tbsp honey,(set works better than runny)
2 eggs, lightly beaten
5 tbsp sunflower oil
13 oz can pineapple, drained and finely chopped
25g chopped walnuts
Grease and line a 7" round cake tin
Pre-heat the oven to 180C / 350F / gas 4
In a large bowl, sift the flour, salt, bicarb, baking powder, cinnamon and sugar.
Add the rest of the ingredients and mix well.
Pour the cake mixture into the tin and bake, on the middle shelf of the oven, for 35-40 minutes.
Test by pushing a skewer into the middle of the cake, if it comes out clean (no raw mixture) the cake is ready.
Cool on a wire rack.
For the icing
300g icing sugar
80g cream cheese
1 tsp vanilla extract
Beat together the cream cheese, butter and vanilla extract until light and fluffy, gradually add the icing sugar, beating between each addition, add a little more icing sugar if the icing is too soft.
Cut the cake in half horizontally and sandwich together with 2 tbsp of the icing and use the remainder to cover the outside of the cake.
Store in an airtight container.