Sunflower Carrot Cake Recipe

Ingredients

Serve 6-8

• 2 1/2 cups/375 g all purpose/plain flour

• 2 1/2 tsp baking powder

• 1 tsp ground ginger

• 1 tsp ground nutmeg

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup/250 ml vegetable oil

• 1 1/4 cups/250 g brown sugar

• 3 large eggs

• 3 cups/300 g grated carrots

• 1 cup/100 g chopped hazelnuts

• 2 tbsp sunflower seeds

 Frosting:

• 8 oz/250 g cream cheese, softened

• 2 tbsp butter

• 1 tbsp grated orange zest

• 1 1/2 cups/225 g confectioners'/icing sugar

Method:

1. Preheat the oven to 350°F/180°C/gas 4. Butter and flour a 10-inch (25-cm) spring form pan.

2. Sift the flour, baking powder, ginger, nutmeg, baking soda, and salt into a large bowl.

3. Beat the oil, brown sugar, and eggs in a large bowl with an electric mixer at high speed until creamy.

4. Beat in the carrots, hazelnuts, sunflower seeds, and the dry ingredients. Spoon the batter into the prepared pan.

5. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.

6. Cool in the pan for 10 minutes. Loosen and remove the pan sides. Invert the cake onto a rack. Loosen and remove the pan bottom and let cool completely.

7. Frosting: Beat the cream cheese, butter, and orange zest in a medium bowl until fluffy. Beat in the confectioners' sugar. Spread the cake with the frosting.