Perfectly Moist Carrot Cake with Apricots
Category
Cake
Servings
12 slices
Prep Time
20 minutes
Cook Time
1 hour
We love apricots and do love a carrot cake! Trust us it is a great match
Author:Pauline
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
-
Sultanas or Raisins - 100g
-
Ready to eat Apricots,
roughly chopped - 100g -
Walnuts, roughly chopped - 100g
-
Butter, softened - 150g
-
Whitworths Icing Sugar - 3 tbsp
-
Full Fat Cream Cheese - 300g
-
Vanilla Extract - 1tsp
Icing Ingredients
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.
Recipe Note
Fill the cake with just over half the frosting and use the remainder to spread over the top of the cake.
2 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.