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!
Carrot and Pumpkin Seed Cake
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.
