I think this one is originally from the Simple Savings site, where I get a lot of my recipes these days! Of course I’ve adapted it quite a bit… We had an excess of juicing carrots to use up this week, so I decided to make two cakes - one for dessert and one as a gift.

250g wholemeal flour

1 tsp baking powder

1/4 cup LSA

2 tbspn psyllium husks

1 1/2 cups rapadura sugar

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1 1/3 cups sunflower oil

4 eggs, lightly beaten

2 tsp vanilla extract

4 cups carrot, finely grated

1/2 cup sunflower seeds

Preheat oven to 180 degrees C. Sift flour & baking powder into a bowl. Add sugar, LSA, psyllium and spices and mix well. Pour in oil, vanilla and eggs, then mix with wooden spoon for two minutes. Stir in carrot and sunflower seeds.Pour into two buttered-and-floured tins. I use rice flour on my tins as it’s really fine and coats so well we never have a cake sticking. I used a large loaf tin and a 20cm diameter cake tin. Bake for approximately 55 minutes. Cool cake in tin for 15 minutes before turning out.

I made some icing with butter, grated lemon rind, lemon juice and icing sugar. It was very strong tasting so I just spread thinly over both cakes.

A very moist cake and quite delicious!