Wednesday, 11 December 2013

Sunflower Seeds Carrot Cake

    I have an entire family of carrot cake lovers - not the Chinese type of carrot cake but the western version... I think I have at least five carrot cake recipes on this blog so when I came across Bill Granger's version I couldn't resist making it again. 


Most carrot cake recipes are fairly similar - consisting of carrot, raisins and nuts. Bill Granger's recipe calls for pumpkin seeds which added a lovely crunch and texture to the cake. I also liked the addition of orange zest and nutmeg which gave a spicy and citrus after taste.   


Overall, we loved this moist and delicious carrot cake recipe. It's definitely a recipe which would work well for Christmas parties. 


Bill Granger's Carrot Cake (7 inch square)
Recipe from here
  • 1 1/3 cups plain flour
  • 3 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • Pinch ground nutmeg
  • 1 1/2 cups grated carrot
  • 1 1/4 cups soft brown sugar (reduced to 3/4 cup and it was sweet enough for me!)
  • 3 eggs
  • 1 cup light flavoured cooking oil (I used 3/4 canola oil and 1/4 cup soy milk)
  • 3/4 cup sultanas
  • 3/4 cup chopped nuts
  • 1/4 cup pumpkin seeds (pepitas)
  • Zest of 1 orange
Ingredients
  • Preheat oven to 170 degrees celcius (non fan-forced).
  • Lightly grease & line a 24cm springform cake tin (8 inch) with baking paper 
  • In a large bowl, sift flour, baking powder, cinnamon & nutmeg.
  • Stir in the grated carrot.
  • Make a well in the centre & set aside.
  • In medium bowl whisk sugar & eggs until well blended.
  • Gradually whisk in the oil until well mixed & glossy
  • Pour wet mix into well in dry mix & stir until just combined.
  • Gently fold through the sultanas, pumpkin seeds, nuts & orange zest.
  • Pour batter into prepared cake tin.
  • Bake for about 1 1/4 hours (I baked for 45 mins)
  • Cake is cooked when skewer comes out clean.
  • Leave in tin for about 5 minutes.
  • Run flat blade around the outside of the cake before undoing side of springform & turning out onto wire cake cooling rack.
  • Allow to cool completely before adding desired frosting. I simply spread a layer of softened cream cheese.
I am submitting this to the "Baby Sumo's Christmas Recipes Collection 2013" event here.

This is for Cook Like A Star hosted by Zoe of Bake for Happy Kids, Baby Sumo of Eat Your Heart Out and Mich of Piece of Cake. 

22 comments:

  1. Oh Mich, I adore Carrot Cake!!! What a wonderful and unique recipe. I guess you could say "healthy" too, lol...Thank you so much for sharing...

    ReplyDelete
  2. I love this cake too. I love the sunflower seeds that you added to this cake.

    ReplyDelete
  3. Hi Mich,

    Besides carrot cake, I know your family and you like banana cakes too... LOL! The use of pumpkin seeds makes this carrot cake look kind of fanciful and also "colourful" too :D

    Zoe

    ReplyDelete
  4. mich,this cake look very nice ~

    ReplyDelete
  5. that cake looks too good... i love carrot cakes and cant wait to try this with the extra crunch of seeds!!!

    ReplyDelete
  6. Hi Mich,
    Your carrot cake looks yummy! Very moist and soft!
    I'm sharing the Honey Lemon Chicken Wings, seems to be a favourite with most of us! :)

    ReplyDelete
  7. Mich, love the addition of pumpkin seeds! I want to make carrot cake again!

    ReplyDelete
  8. I'm a big carrot cake eater as well! The addition of sunflower seeds will definitely give an interesting texture to the cake

    ReplyDelete
  9. You know that I haven't baked carrot cake yet ?! :P :D The added sunflower seeds in this classic cake sounds really good !

    ReplyDelete
  10. Haven't tried baking carrot cake with sunflower seeds, must be good. Healthy too. Thanks for sharing!

    ReplyDelete
  11. Been a while since I last baked carrot cake, this sounds delicious! I am going to try this recipe when I want to bake a carrot cake:)

    ReplyDelete
  12. Fabulous Mich! What a great combo sunflowers seeds and carrots. A nice twist to the classic recipe :-)

    ReplyDelete
  13. gosh,this post made me misssing home for christnmas even more!
    even this carrot cae is nothing to do with christmas, but since it a staple snack in my home, i guess this comforting dish drive my mood into mellow now……

    ReplyDelete
  14. Looks yummy and home made healthy cake!

    ReplyDelete
  15. I too enjoy a good carrot cake! Yours with sunflower seeds looks marvelous!

    ReplyDelete
  16. Awesome cake - the pumpkin seeds gives the extra crunch!

    ReplyDelete
  17. Carrot cake.. we love that too! I actually have some pumpkin seeds leftover in the fridge, maybe I can make this if I have time. :)

    ReplyDelete
  18. We love carrot cake! I've just made carrot-apple cake
    I always have sunflower-seeds and the next time I make carrot cake, I'll add them on
    thanks!
    I like this version

    ReplyDelete
  19. it's been a long time i last baked and ate a carrot cake! i also think that the pumpkin seeds gives a nice 'look' to the cake

    ReplyDelete
  20. I have to admit - I rarely eat sunflower seeds. I don't cook or bake with them, and I rarely have a chance to see them included in food I order/buy. I'm curious how it's like. I assume it gives nice crunch and subtle flavor and aroma. Your carrot cake looks delicious and I wish I can taste it!

    ReplyDelete
  21. Oh super delicioso y lindo me encanta de zanahoria,abrazos.

    ReplyDelete