HONEY AND ALMOND CAKE
1.5 cups honey
3 large eggs
3/4 cup veg oil
1.5 cups grated carrot
3/4 cup chopped almonds
finely grated zest of 1 orange
2 1/4 cups plain flour
2 1/4 tsp BP
1/2 tsp each grd cinnamon, nutmeg & allspice
pinch salt
CREAM CHEESE FROSTING:
185g cream cheese
60g butter
1/4 cup honey
finely grated zest of 1 orange
1/2 tsp vanilla essence
Beat honey & eggs together until light & frothy. Slowly pour in oil and continue beating until smooth. Stir in carrot, almonds, zest and sifted dry ingredients.
Line a deep 20cm round sandwich cake pan with lightly buttered greaseproof paper.
Pour in cake mixture and bake for 1 hour at 180 degrees C.
Cover cake lightly with foil to prevent further browning, then bake for a further 45 mins.
Allow cake to stand in pan for 10 mins before turning on a wire rack to cool.
FROSTING: Beat ingredients together until smooth & fluffy. Spread over top and sides of cold cake before serving.