Perfectly moist carrot cake with apricots

Prep time: 20 minutes

Cooking time: 1 hour

Difficulty: Easy

Makes 1 cake, 12 slices

Perfectly moist carrot cake with apricots

A family favourite with a lovely moist texture!


200g carrots, peeled and grated
4 large eggs
200ml vegetable oil
200g self-raising flour
1 tsp mixed spice
1 tsp ground cinnamon
1 tsp bicarbonate of soda
100g sultanas or raisins
100g ready to eat apricots, roughly chopped
100g walnuts, roughly chopped
150g butter, softened
300g full fat cream cheese
1 tsp vanilla extract

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 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.

Top tips

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

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