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Carrot & Apricot Cake<

Carrot & Apricot Cake

Submitted By:

No. of Servings:
Preparation time:
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.
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

2lb loaf tin
Tin Foil
Mixing Bowl
Hand Whisk