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We had a shed load of carrots left over, and so my other half requested a carrot cake. I don’t blame him, I do love carrot cake too. Don’t forget to store your cake in the fridge as the soft cheese topping requires it.
For the cake:
8 oz / 225 g carrots
7 oz / 200 g self raising flour
6 oz / 175 g sultanas
1 heaped teaspoon bicarbonate of soda
3 medium eggs
6 oz / 175 g dark brown sugar
120 ml sunflower oil
3 teaspoons of mixed spiced
For the topping:
9 oz / 250 g soft cheese
1 oz / 25 g caster sugar
1 teaspoon cinnamon
Preheat the oven to 170C/gas mark 3
Place the dark brown sugar, eggs and oil together in a bowl and whisk. Add the flour, bicarbonate of soda and mixed spice. Peel and grate the carrots and add to the mixture, along with the sultanas and the zest of the orange.
Mix well and then transfer into a lined baking tin and place in the oven for 35-40 minutes. Check the cake is ready by gently pressing the centre to ensure it is springy.
For the topping mix together the sugar, crème cheese and cinnamon into a stiff pastes and spread on top of the cake.
Store in the fridge for up to 5 days (but it won’t take you that long to eat it!).