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Carrot, Date, Ginger & Pumpkin Seed Cake

Claire Thomson


175g light brown sugar, or use white

175ml sunflower oil

3 eggs, beaten

150g grated carrot

80g chopped dates

100g self-raising flour

75g wholemeal flour

1 tsp bicarbonate of soda

1 tsp ground ginger, or use 1 tbsp chopped stem ginger

1/2 tsp ground cinnamon  

2 tbsp, approx pumpkin seeds

pinch of salt


 • Preheat oven to 180 & line a 9” cake tin.

 • Grate the carrot in a mixing bowl, add the oil, eggs and sugar. Mix well.

• Add the flour, bicarbonate and spices. Mix well.

• Sprinkle with pumpkin seeds. 

• Bake in hot oven for 50 mins, approx, or until skewer comes clean. Loosely cover with a sheet of tin foil if browning too heavily. 

• Cool on wire rack.  



Easiest cake, ever. Great for packed lunches as keeps so well.