Carrot cake with cinnamon crumble recipe
Slices of this carrot cake with cinnamon crumble recipe are lovely served warm with Greek yogurt for a quick pud, but equally good cold with a cuppa.
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Cooking tools:
- Grater
- Oven
- Cake pan
- Mixing bowl
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Kitchen scale
- Chef's knife
- Cutting board
- Cooling rack
- Baking sheet
- Spatula
- Fine-mesh sieve
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
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