PERFECTLY MOIST CARROT CAKE WITH APRICOTS

Prep time: 20 minutes

Cooking time: 1 hour

Difficulty: Easy

Makes 1 cake (12 slices)

Carrot Cake

A family favourite with a lovely moist texture!

Ingredients Quantity
Carrots, peeled and grated 200g
Large eggs 4
Vegetable oil 200ml
Self-raising flour 200g
Mixed spice 1 tsp
Ground cinnamon 1 tsp
Bicarbonate of soda 1 tsp
WHITWORTHS LIGHT SOFT BROWN SUGAR 200g
Sultanas or raisins 100g
Ready to eat apricots, roughly chopped 100g
Walnuts, roughly chopped 100g
Butter, softened 150g
WHITWORTHS LIGHT SOFT BROWN SUGAR 200g
WHITWORTHS ICING SUGAR 3 tblsp
Full fat cream cheese 300g
Vanilla extract 1 tsp

PREPARATION METHOD

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 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.

TOP TIPS

The cake without frosting can be frozen for up to a month!

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