Think of carrot cake laced with a delicate blend of spices. This one is perfect for a mid-morning pick-me-up and has a wonderful crumbly topping
Ingredients
| 225 g | Flour, white or wholemeal spelt, sifted |
| 30 g | Oat bran |
| 1 tsp | Allspice, ground (Main) |
| ½ tsp | Ground cinnamon |
| 1 tsp | Baking powder |
| ½ tsp | Bicarbonate soda |
| 180 g | Carrots, coarsely grated (Main) |
| 1 pinch | Salt, large |
| 60 g | Unsalted butter, melted and cooled a little |
| 225 g | Runny honey |
| 225 g | Natural yoghurt, Greek-style |
| 1 | Free-range egg, large |
| 40 g | Walnuts |
| 40 g | Sultanas |
Topping
| 1 Tbsp | Caster sugar, unrefined, golden |
| 45 g | Flour, spelt, sifted |
| 3 Tbsp | Unsalted butter, cold, cubed |
| 1 pinch | Salt |
| 2 Tbsp | Shelled hemp seeds |
| 1 Tbsp | Linseed / flaxseed, finely ground |
Directions
- Preheat the oven to 180 degC. Grease and flour a 22cm springform cake tin.
- Start by mixing all the dry ingredients in a large bowl, then add the grated carrots.
- In a separate bowl, mix the honey, butter, yogurt and egg.
- Beat well with an electric hand mixer until thoroughly combined and then gently fold this wet mixture into the dry ingredients.
- Scrape into the prepared cake tin and level the top with the back of a spoon or a palette knife.
- To make the crumble topping: put the flour and sugar in a medium bowl.
- Rub in the cold butter until the mixture resembles coarse breadcrumbs.
- Add the salt, hemp seeds and flax seeds, mix, then sprinkle the topping onto the cake mix, pressing in a little.
- Transfer to the oven and bake for 35–40 minutes, until the top is golden and you start to smell a nutty aroma.
- Remove from the oven and leave to cool in the tin for about 10 minutes before turning out onto a wire rack to cool completely.