Super seeded carrot cake

Super seeded carrot cake

16 small squares
Cooking time
60 mins
Deidre Rooney

This is a particularly good carrot cake packed with seeds and made with wholegrain flours.

From the grocer


Quantity Ingredient
150g raisins
80ml apple juice
butter, for greasing
115g self-raising wholemeal flour
115g wholemeal spelt flour
1 1/4 teaspoons baking powder
1 teaspoon bicarbonate of soda
1 teaspoon mixed spice
2 eggs
150g soft light brown sugar
125ml sunflower oil
50g pecans, chopped
25g sunflower kernels
2 tablespoons pumpkin seeds, roughly chopped
1 1/2 tablespoons chia seeds
1 1/2 tablespoons linseeds
200g cream cheese
3 tablespoons icing sugar

From the greengrocer

Quantity Ingredient
275g peeled carrot, grated
1 orange, finely grated zest
1 lemon, finely grated zest


  1. Put the raisins into a small saucepan and cover with the apple juice. Bring to the boil, then let the raisins soak for about 30 minutes until they are nicely plump.
  2. Preheat the oven to 160°C. Grease a 23 cm square cake tin with butter and line the base with baking paper. In a large bowl, mix together both flours, the baking powder, bicarbonate of soda and mixed spice.
  3. Beat the eggs and sugar together for about 2 minutes until foamy, then add the sunflower oil. Fold the dry ingredients into the egg mixture, then stir in the raisins with their soaking juice, the carrot, citrus zest, pecans, all of the sunflower kernels and 1 tablespoon each of the pumpkin and chia seeds and linseeds. Mix well – the batter will be quite stiff.
  4. Scrape the batter into the prepared tin and bake for 1 hour. A skewer inserted into the middle should come out clean when done. Leave to stand for 10 minutes, then turn out onto a wire rack to cool for 15 minutes. Peel the paper off and turn the cake the right way up. Allow to cool completely before adding the topping.
  5. To make the topping, beat the cream cheese with a wooden spoon and add the icing sugar. Put in the refrigerator to firm up a little, then spread the topping over the cake. Scatter with the remaining seeds and cut into 16 squares.
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