Developed by Abigail Donnelly for Woolworths TASTE.
Serves: 8 to 20
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 1 ½ hours
For the sponge:
For the icing:
For the honeycomb:
1. Preheat the oven to 180°C. Line 2 x 20 cm cake tins with baking paper.
2. In a large bowl, beat the eggs and sugar until pale. Slowly add the oil while beating.
3. Sift in the flour, baking powder, bicarb, cinnamon, nutmeg and salt. Mix until combined.
4. Fold in the grated carrots, nuts, mashed banana and pineapple. Mix gently.
5. Divide the batter between tins and bake for 60 to 70 minutes, or until a skewer comes out clean. Let cool.
To make the icing:
Mix cream cheese, lemon juice, zest, ClemenGold mandarin zest and icing sugar until smooth.”
To make the honeycomb:
Heat butter, sugar and golden syrup in a saucepan until bubbling. Remove from heat and quickly stir in bicarb. Pour onto a greased tray and leave to cool before breaking into shards.
Ice the cooled cakes and decorate with honeycomb.
