Carrot & Sunflower Cake
Makes 18 generous slices
275g wholemeal flour
2tsp baking powder
1tsp bicarbonate of soda
pinch of salt
150g soft dark brown sugar
150g golden caster sugar
4 large eggs
250ml sunflower oil
2tsp vanilla essence
450g carrots, peeled and finely grated
400g tin crushed pineapple, drained
125g pecans, toasted
100g sunflower seeds
Preheat the oven to 170°C and oil and line a large baking tray (approx 40cmx25cm).
Sift the first 6 dry ingredients into a bowl, then stir in the sugars. Make a well in the centre.
Add in the eggs, oil and vanilla then stir until combined.
Make sure that you squeeze as much liquid as you can out of the pineapple and carrots. Add them to the mix along with the toasted pecans.
Spread the mixture evenly into the baking tray, then sprinkle the sunflower seeds all over the top.
Bake in the oven for 30minutes until nicely browned on top, and a skewer comes out clean. Leave to cool in the tray before turning out and slicing.