Preparation time: 10 min
Cooking time: 50 min
375 ml (1 ½ c) self-raising flour, sifted
10 ml (2 t) ground cinnamon
5 ml (1 t) bicarbonate of soda
180 ml (? c) xylitol
80 g pumpkin seeds, roughly chopped
125 ml (½ c) canola oil
3 carrots, grated
60 g sultanas
Preheat the oven to 180 °C. Grease an 18 cm round baking tin and line it with baking paper.
1 In a large mixing bowl, combine the flour, cinnamon, bicarbonate of soda, xylitol and pumpkin seeds.
2 In a separate bowl or jug, beat the eggs and oil together. Pour into the flour mixture and stir until combined. Stir in the carrots and sultanas. Spoon into the lined tin and smooth the surface.
3 Bake for 50 minutes or until the top feels springy to the touch and a skewer inserted in the middle of the cake comes out clean. Cool on a wire rack for 10 minutes, then turn out and allow to cool completely.