Wedges of this hearty cake can be frozen.
|2 cups||Wholemeal flour|
|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 ½ cups||Canola oil|
|125 g||Cream cheese|
|50 g||Butter, softened|
|1 ½ cups||Icing sugar|
|1 handful||Dried apricots, chopped|
|1 handful||Walnuts, chopped|
|1 handful||Sunflower seeds, and pumpkin seeds|
- Preheat the oven to 180°C. Lightly grease and line a 23cm cake pan with baking paper.
- Combine the first five ingredients in a large bowl. Mix well. Add the carrot, nuts, sunflower seeds, apricots, pumpkin seeds and sultanas.
- 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.
- To prepare the icing, beat the cream cheese, butter and icing sugar together until smooth. Spread over the cooled cake. Garnish with the extras.