Spice-scented carrot cake with crumble topping

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

1. Preheat the oven to 180 degC. Grease and flour a 22cm springform cake tin.
2. Start by mixing all the dry ingredients in a large bowl, then add the grated carrots.
3. In a separate bowl, mix the honey, butter, yogurt and egg.
4. Beat well with an electric hand mixer until thoroughly combined and then gently fold this wet mixture into the dry ingredients.
5. Scrape into the prepared cake tin and level the top with the back of a spoon or a palette knife.
6. To make the crumble topping: put the flour and sugar in a medium bowl.
7. Rub in the cold butter until the mixture resembles coarse breadcrumbs.
8. Add the salt, hemp seeds and flax seeds, mix, then sprinkle the topping onto the cake mix, pressing in a little.
9. Transfer to the oven and bake for 35–40 minutes, until the top is golden and you start to smell a nutty aroma.
10. 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.