Carrot and Apricot Cake

Carrot and Apricot Cake

After the success of the sticky gingerbread last week I am in a baking frenzy for the upcoming weekend away attempting to prove my domesticity and provide sustenance for the planned mammouth walks.

Carrot and Apricot Cake

Mostly carrot cakes are made with raisins not a big fan of these and I never have any in stock , do have a lot of dried apricots because I like them in meat stuffings
it also uses sunflower oil handy when I am short of butter so here an amended a recipe from BBC Good Food – for Carrot Cake

Carrot and Apricot Cake

The cake

175g light muscovado sugar
175ml sunflower oil
3 large eggs lightly beaten
150g grated carrots
100g dried apricots finely chopped
Grated zest of 1 large orange – juice save for frosting
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon

For the frosting

175g icing sugar
Juice from a large orange

1. Preheat the oven to 180C/Gas 4/fan 160C.
2. Line an 18cm square baking tin
3. Cream the sugar and oil together , add the eggs
4. Stir in the grated carrots, apricots and 2/3 of the orange zest
5.Mix in the flour, bicarbonate ofsoda and spices
6.Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firmand springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel
off the paper and cool on a wire rack.
7. Beat together the frosting ingredients in a small bowl until smooth drizzle over the cake sprinkle over the final third of the orange zest
8. Leave to set , cut into 9 very generous squares

Carrot and Apricot Cake

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5 Responses to Carrot and Apricot Cake

  1. Pingback: Star of Gingerbread « Junctify

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  5. Pingback: Carrot and Cardamom Cake « Girl Interrupted Eating

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