Carrot and Pumpkin Seed Cake

A delicious sweet treat that you can make using homegrown carrots harvested from your own garden. And yes, we will allow you to class a large slice of this carrot cake as one of your five-a-day!

What You Need

  • 2 eggs
  • 140ml vegetable oil
  • 200g dark brown sugar
  • 300g grated carrot
  • 100g pumpkin seeds (50g in the mix and 50g on the top)
  • 180g self raising flour
  • 1 pinch of salt
  • 1/2 tablespoon of baking soda
  • 1/2 teaspoon of five spice

How To Make

Instructions:

  • Whisk the eggs, oil and sugar in a large mixing bowl using an electric whisk.
  • In another mixing bowl mix together half of the pumpkin seeds, with the flour, salt, baking soda and five spice mix.
  • Combine the egg mix and the flour mix, then fold in the grated carrots.
  • Pour the mixture into a greased cake tin and sprinkle the remaining pumpkin seeds over the top.
  • Bake in a preheated oven at 160°C for 45min.
  • Leave for 10 mins before taking the cake out of the tin and placing on a cooling rack.

What You Need

  • 2 eggs
  • 140ml vegetable oil
  • 200g dark brown sugar
  • 300g grated carrot
  • 100g pumpkin seeds (50g in the mix and 50g on the top)
  • 180g self raising flour
  • 1 pinch of salt
  • 1/2 tablespoon of baking soda
  • 1/2 teaspoon of five spice

How To Make

Instructions:

  • Whisk the eggs, oil and sugar in a large mixing bowl using an electric whisk.
  • In another mixing bowl mix together half of the pumpkin seeds, with the flour, salt, baking soda and five spice mix.
  • Combine the egg mix and the flour mix, then fold in the grated carrots.
  • Pour the mixture into a greased cake tin and sprinkle the remaining pumpkin seeds over the top.
  • Bake in a preheated oven at 160°C for 45min.
  • Leave for 10 mins before taking the cake out of the tin and placing on a cooling rack.