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