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Carrot & Apricot Cake<

Carrot & Apricot Cake

Submitted By:
Hazeybabes


No. of Servings:
Preparation time:
30min(s)
Course:
Other
Cooking time:
1hr(s) 15min(s)
Cooking Instructions:
-Line tin with foil, preheat oven to 180ºC
-Beat oil and sugar until smooth
-Beat in eggs, carrots, apricots, nuts & milk.
-Sift all dry ingredients
-Stir into these dry ingredients the raisins and chopped cherries. Make sure they are covered with flour and separated from each other so they don't sink to the bottom
-Fold into carrot mix.
-Spoon into tin and bake for 70 mins at 180ºC
-Cool in tin before removing and cutting

When cool you can add a topping.
-Mix together cream cheese, butter, icing sugar and little grated lemon zest.
-Spread on to cake and top with chopped nuts and little grated lemon zest.

Caution. If you add the topping you will have to limit the keeping time to a couple of days since it is a cheese mixture. Also if you do not add the topping you can put half in the freezer if you want to keep it.
Ingredients:
115g (4oz) sunflower oil
170g (6oz) brown sugar
2 eggs
225g (8 oz) carrots - grated
115g (4 oz) chopped apricots
30g (1 oz) chopped nuts
1 tablespoon milk

185g (6.5 oz) brown flour
30g (1 oz) raisins
30g (1 oz) chopped cherries
½ teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon mixed spice
½ teaspoon nutmeg

Optional Topping
115g (4 oz) low fat cream cheese
45g (1.5 oz) butter
85g (3 oz) icing sugar
Lemon Zest
60g (2 oz) chopped nuts

Equipment:
2lb loaf tin
Tin Foil
Mixing Bowl
Hand Whisk
Sieve
Vegetariantick