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Carrot Cake

Carrot Cake

Make one large, or two medium cakes, or 24 muffin sized cup cakes. Recipe can be halved.

• Into a large bowl sift flour, sugar, salt, and baking soda.
• Add the sunflower seeds.
• In a separate bowl beat the eggs
• add the oil, pineapple, vanilla essence and carrots, mix.
• Make a well in the dry ingredients bowl, then pour in the previously mixed wet ingredients.
• Stir until all everything is combined and all the flour is absorbed.
• Put into prepared tins, and bake at 180° C. If making cupcakes, check after 15-20 minutes, so that a skewer inserted in the middle comes out clean.
• A ½ recipe cake takes around 40 minutes, a full-size cake around an hour or more.

Cream Cheese Icing

• Allow cream cheese to soften at room temperature.
• Soften butter at low temperature in microwave or over hot water in saucepan, being careful not to melt it.
• Add to the cream cheese, and beat together with a whisk until lump free (ok to have a few little lumps).
• Add the vanilla essence, then the sifted icing sugar.
• Pour over centre of cake and allow it to spread out.
• Help with a clean knife to get it to the edges.
• If icing cupcakes, cut a small corner in a plastic bag and squeeze icing through this in a spiral pattern from the outside in.
• Decorate cakes with a few pumpkin seeds, cut-up dried apricots and sunflower seeds.