Carrot cake with cinnamon crumble recipe | Sainsbury`s Magazine

Ingredients

• zest and juice of 1 small orange
• 100ml sunflower or light rapeseed oil, plus extra for greasing
• 2 large eggs
• 125g light brown sugar
• 85g wholemeal plain flour
• 85g plain flour
• 2 tsp ground mixed spice
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• ½ tsp bicarbonate of soda
• 1½ tsp baking powder
• 125g coarsely grated carrot
• 75g mixed nuts (we used pecans, walnuts and hazelnuts), roughly chopped
• 50g icing sugar, sifted
• 85g light brown sugar
• 50g granulated or demerara sugar
• 2 tsp ground cinnamon, plus a pinch
• 100g unsalted butter, melted and cooled
• 150g plain flour
• 2 tbsp pumpkin seeds