Favourite carrot cake

Wedges of this hearty cake can be frozen.

Ingredients

2 cups	Wholemeal flour
2 cups	Sugar
2 tsp	Cinnamon
2 tsp	Mixed spice
2 tsp	Baking soda
2 cups	Grated carrot (Main)
½ cup	Chopped walnuts
½ cup	Sunflower seeds
½ cup	Dried apricots, chopped
¼ cup	Pumpkin seeds
1 cup	Sultanas
4	Eggs
1 ½ cups	Canola oil

Icing

125 g	Cream cheese
50 g	Butter, softened
1 ½ cups	Icing sugar

To decorate

1 handful	Dried apricots, chopped
1 handful	Walnuts, chopped
1 handful	Sunflower seeds, and pumpkin seeds

Directions

1. Preheat the oven to 180°C. Lightly grease and line a 23cm cake pan with baking paper.
2. Combine the first five ingredients in a large bowl. Mix well. Add the carrot, nuts, sunflower seeds, apricots, pumpkin seeds and sultanas.
3. Beat together the eggs and oil in a bowl. Stir into the dry ingredients. Spread into the prepared pan. Bake for 1 - 1 1/2 hours, until a skewer inserted in the centre comes out clean.
4. To prepare the icing, beat the cream cheese, butter and icing sugar together until smooth. Spread over the cooled cake. Garnish with the extras.