Preheat the oven to 180°C (350°F). Place mixed seeds over an oven-safe dish spreading them out well. When the oven has reached temperature toast the seeds for about 4-5 minutes, tossing them halfway. If your oven is fan-forced or particularly good, you may want to keep them a minute less or they may burn too quickly. Take out and let cool. When the seeds have cooled, crush and set aside.
Peel and grate the carrots and set aside. If you are using a food processor, you may consider to first crush the seeds, set aside, then grate the carrots.
Crack the eggs in a bowl and beat with a hand mixer until light and frothy. Mixing at medium speed gradually add the sugar (this will make the mixture thicken) and the vanilla, then pour in the oil in one slow stream. When incorporated stop the mixer.
In a separate bowl combine the flour, baking powder, cinnamon and salt (the dry ingredients). Add half of dry ingredients mix to egg mixture and mix at slow speed. Once incorporated, add the second half and mix in, then set mixer aside.
Fold in the grated carrots and ground seeds. Pour batter in a springform pan lined with baking paper and bake at 180°C (350°F) for about 40 minutes or until a toothpick inserted in the centre comes out clean.
Let the cake cool completely before adding the frosting. Here's a cream cheese frosting recipe that yields just enough to top this cake with a nice and thick layer.