A family favourite with a lovely moist texture!
|200g||carrots, peeled and grated|
|1 tsp||mixed spice|
|1 tsp||ground cinnamon|
|1 tsp||bicarbonate of soda|
|200g||WHITWORTHS LIGHT SOFT BROWN SUGAR|
|100g||sultanas or raisins|
|100g||ready to eat apricots, roughly chopped|
|100g||walnuts, roughly chopped|
|3 tblsp||WHITWORTHS SUPERFINE ICING SUGAR|
|300g||full fat cream cheese|
|1 tsp||vanilla extract|
Pre-heat the oven to 180°C / Gas Mark 4.
Line a 20cm loose-bottomed cake tin with baking paper.
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 SUPERFINE 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.
The cake without frosting can be frozen for up to a month!