Perfectly Moist Carrot Cake with Apricots
by Pauline
Category
Cake
Servings
12 slices
Prep Time
20 minutes
Cook Time
1 minute
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.
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