RECIPES FOR A DELICIOUS START TO THE DAY

Sunflower Carrot Crunch Cake

Sunflower Carrot Crunch Cake

Want to ensure that the Easter?bunny stops at your house this Easter? Well, bunnies love carrots and this Sunflower Carrot Crunch Cake is a delicious twist on the original?- no walnuts necessary!

Ingredients:

1 Cup of self raising flour

2/3 Cup of plain flour

1/2 a Teaspoon of baking soda

1 1/2 Teaspoons of mixed spice

2/3 of a cup of brown sugar packed firmly

2 Cups of coarsely grated carrot

1/2 a Cup of vegetable oil

3 Beaten free range eggs

1/4 of a Cup of milk

1 Cup of sunflower kernels

Extra milk if needed

Method:

Pre heat oven to 350 Fahrenheit

Prepare a 20cm round cake tin, greased and lined with baking paper

Sift all dry ingredients into a bowl

Stir in sugar, grated carrot and sunflower kernels

Combine beaten eggs, oil and milk in a jug

Make a well in the dry mix and stir in the egg mix until just combined

Pour mixture into a prepared cake tin and cook for about an hour

Test with cake tester

Cool

Topping:

150g of cream cheese

1 1/2 Cup of icing sugar

1 – 2 Teaspoons of lemon juice

1/2 cup of chopped sunflower seeds

Edible flowers to garnish

Method:

Cream the cheese and the icing sugar and spread onto cooled cake

Sprinkle the chopped sunflower seeds around the sides of the cake

Garnish with the edible flowers