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Super Seed Carrot Cake

Super Seed Carrot Cake

A delicious twist on the classic – baked with our super seed pouch which adds wonderful texture!

By Sophie Michell, our Wellbeing Chef

  • Serves 8

  • 1 hour

  • 3 pans

  • Proficient

Suitable for vegetarians


For the cinnamon syrup

  • 150g caster sugar
  • 1 Cinnamon stick
  • 1 tsp Ground Cinnamon
  • 250ml water

For the cake

For the icing

  • 250g mascarpone
  • 1 orange, finely grated zest only
  • 1 1/2 tsp lemon or orange juice
  • 75g icing sugar, sifted


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1.For the cinnamon syrup: put the 150g caster sugar, ground cinnamon and cinnamon stick into a saucepan with 250ml water and stir over a gentle heat until the sugar has melted. Bring to a boil and then simmer gently until the syrup is thick enough to almost coat the back of a spoon, set aside for later.

2.Preheat the oven to 180C.  Grease and line 2 x 18cm sandwich cake tins.

3.Start off by putting the sultanas and orange juice into a small saucepan and bring to the boil then turn down to a simmer for a few minutes, remove from the heat and leave the sultanas to cool in the juice.

4.For the cake, whisk the oil and muscovado sugar together to combine, then whisk in the eggs, one at a time. Stir in the orange zest, carrots and drained sultanas.
Sift the flour, cinnamon, ginger and a large pinch of salt together in a bowl with the pouch of Super Seeds, then add to the egg mixture and gently fold in.

5.Divide the cake mixture between the pans and bake for 30-40 minutes or until golden and a skewer inserted into the centre comes out clean.

5.Remove from the oven and leave to cool.

6.For the icing: beat all the ingredients together until smooth. Spread one-third of the icing over one cake and sandwich together with the other cake. Spread the remaining icing on top and sprinkle with the pecans.

7.To serve, drizzle over some of the cinnamon syrup and cut into slices.

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