Did you know that pumpkin seeds are a great addition to any carrot cake recipe? This carrot cake recipe with pumpkin seeds, apricots and honey yoghurt icing is the perfect recipe to try and it's so easy to make!
Pumpkin seeds are the secret ingredient in this recipe November 04, 2019 - 17:11 GMT hellomagazine.
Step 2. Combine the flour, spices, baking powder and salt in a second bowl, add to the egg and oil mixture, and mix briefly. Fold the grated carrot, apricots, two-thirds of the orange zest and the pumpkin seeds into the mixture. Step 3. Grease a 20cm/8in springform tin with oil and dust with wholemeal spelt flour. Transfer the cake mix into the tin, smooth the surface, and then bake in the centre of the preheated oven for 35-40 minutes, until risen and golden brown. When an inserted wooden skewer comes out clean, the cake is ready. Carefully turn the warm cake out onto a wire rack and leave to cool completely.
Step 4. For the icing, mix all the ingredients with most of the remaining orange zest and stir until smooth. Spread the mixture evenly over the cake. Sprinkle with the remaining orange zest and, if desired, decorate with edible flowers and some pumpkin seeds. This recipe comes from Natural Baking by Carolin Strothe and Sebastian Keitel which can be found on Amazon.
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