To begin making a Caramelized Carrots & Pumpkin Seeds Cake Recipe, firstly let us caramelize the carrots.

In a pan, take 1/2 cup powdered sugar and 2 tablespoons of water. Put it on low to medium heat and let it form a syrup.

When the sugar syrup turns to an amber color reduce to the lowest flame possible, add butter and whisk vigorously. Once combined, add the grated carrots and mix well.

Let it cook for 5 minutes. Turn off the flame and allow the carrots to cool. 

Preheat the oven at 180 degrees and grease the cake pan with oil and dust with flour. 

In a mixing bowl, sift flour, baking powder, baking soda, salt, cinnamon powder and keep it aside. 

In a separate large bowl, crack open the eggs and remaining 1/2 cup sugar. Beat using a whisk or a hand blender, until the mixture becomes pale and fluffy. This will take about 5 minutes. 

Next add in 1/2 cup oil, 1 teaspoon vanilla extract and beat until all ingredients are well combined.

Now, add the cooled caramelized carrots and milk and mix at lowest speed if you are using a hand mixer, else fold the caramelized carrots slowly into the egg mixture. 

Next, slowly add the sifted flour mixture and the pumpkin seeds and gently fold in. Do not over mix.

Pour the batter into the greased pan and bake at 180 degrees for about 25-30 minutes or until a toothpick inserted comes out clean. 

To check if the cake is done is to insert a toothpick or a knife and if it comes out clean then the cake is done.

This Caramelized Carrots & Pumpkin Seeds Cake Recipe can be served to kids as an after school snack along with Peanut Butter Oats & Banana Smoothie Recipe or can also be packed into their Snack boxes. 

Serve Caramelized Carrots & Pumpkin Seeds Cake Recipe as a Tea Time cake along with a cup of Basil Tea or Masala Chai at tea time. 

Or you could also serve it as a dessert sundae by topping this Warm carrot cake with Caramel Sauce Recipe and  a scoop of vanilla or butterscotch ice cream.