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Super Seeded Carrot Cake Recipe


16 squares


  • 150g raisins
  • 80ml apple juice
  • butter, for greasing
  • 115g/4oz self-raising wholemeal flour
  • 115g/40z wholemeal spelt flour
  • 1¼tsp baking powder
  • 1tsp bicarbonate of soda
  • 1tsp mixed spice
  • 2 eggs
  • 150g/5oz soft light brown sugar
  • 125ml sunflower oil
  • 275g/9oz peeled carrots, grated
  • finely grated zest of 1 orange
  • finely grated zest of 1 lemon
  • 50g pecans, chopped
  • 25g/1oz sunflower kernels
  • 2tbsp pumpkin seeds roughly chopped
  • 1½tbsp chia seeds
  • 1½tbsp linseeds (flax seeds)
  • 200g/7oz cream cheese
  • 3tbsp icing sugar


1. Put the raisins into a small saucepan and cover with the apple juice. Bring to the boil, then let the raisins soak for about 30 minutes until plump.

2. Preheat the oven to 160°C/320°F/gas 3. Grease a 23cm/9inch square cake tin with butter and line with baking paper. In a large bowl, mix together both flours, the baking powder, bicarbonate of soda and mixed spice.

3. Beat the eggs and sugar together for about 2 minutes until foamy, then add the sunflower oil. Fold the dry ingredients into the egg mixture, then stir in the raisins with their soaking juice, the carrot, citrus zest, pecans, all of the sunflower kernels and 1tbsp each of the pumpkin and chia seeds and linseeds. Mix well – the batter will be quite stiff.

4. Scrape the batter into the tin and bake for one hour. Leave to stand for 10 minutes, remove the paper and allow to cool completely.

5. To make the topping, beat the cream cheese with a wooden spoon and add the icing sugar. Put in the fridge to firm up, then spread over the cake. Scatter with remaining seeds and cut into 16 squares.

Recipe courtesy of Grains Seeds and Legumes by Molly Brown, Hardie Grant


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