Perfectly Moist Carrot Cake with Apricots
Dried Fruit Carrot Cake
Whitworths Sugar
12 slices
20 minutes
1 hours
Cake
Dried Fruit Carrot Cake is a combination of Christmas cake and Carrot cake and you've got to try it. It is covered and layered with a sweet cream cheese icing filling.
Ingredients
- Carrots, peeled and grated - 200g
- Large Eggs - 4
- Vegetable Oil - 200ml
- Self-raising Flour - 200g
- Mixed Spice - 1 tsp
- Ground Cinnamon - 1tsp
- Bicarbonate of Soda - 1tsp
- Whitworths Light Soft Brown Sugar - 200g
- Sultanas or Raisins - 100g
- Ready to eat Apricots,
roughly chopped - 100g - Walnuts, roughly chopped - 100g
Icing Ingredients
- Butter, softened - 150g
- Whitworths Light Soft Brown Sugar - 200g
- Whitworths Icing Sugar - 3 tbsp
- Full Fat Cream Cheese - 300g
- Vanilla Extract - 1tsp
Directions
Pre-heat the oven to 180°C / Gas Mark 4.
Beat the eggs and vegetable oil in a large bowl for one minute and add the carrots.
Sift the flour, spices and bicarbonate of soda together and add to the mixing bowl. Mix to combine thoroughly. Add the remaining ingredients and mix well.
Transfer to the prepared cake tin and bake for 1 hour in the middle of the oven, or until a skewer inserted into the middle of the cake comes out clean.
Allow to cool slightly before turning out onto a wire rack to cool.
To make the frosting beat the butter and Whitworths Icing sugar together for 2 minutes until light and fluffy, add the cream cheese and vanilla extract and continue to beat until well combined.
When the cake is completely cool, cut in half through the middle.
Fill the cake with just over half the frosting and use the remainder to spread over the top of the cake.
Comments
Carrot cake with apricots. 2nd error.
The initial cook time in the headlines states 1 minute.
Think some proof reading is required for this recipe
Carrot cake with apricots
Where in the frosting is the 200g brown sugar needed?
It is mentioned in the ingredients but not in the procedure.
Something is not correct.