Carrot cake
Prep:
10 mins
Cook:
45 mins
Cake:
250g all-purpose flour
5g. baking powder
400g granulated sugar
Pinch sea salt
1tsp cinnamon
1tsp ground nutmeg
1tsp ground ginger
1tsp ground cloves
250ml vegetable oil
4 large eggs at room temperature, beaten
30ml pure vanilla extract
4 medium carrots, peeled and grated finely
180g chopped dried apricots
Icing:
500g plain cream cheese at room temperature
125g butter, at room temperature
45ml pure vanilla extract
360g icing sugar
Cake:
Preheat the oven to 160ºC / 350ºF / Gas Mark 4.
Lightly butter and flour two a 23 cm cake pans.
In a large bow combine the flour, baking powder, sugar, spices and salt.
In a small bowl stir together the vegetable oil, eggs and vanilla.
Make a well in the center of the dry ingredients and pour the wet ingredients into the middle.
Stir to combine; the batter will seem thick.
Add the grated carrots and apricots and stir until well blended.
Spoon batter into the prepared pans.
Bake for about 45 minutes or until a toothpick comes out clean when inserted in the middle.
Icing:
In a large bowl beat cream cheese and butter together until well blended.
Beat in vanilla extract.
Beat in icing sugar until desired consistency and sweetness.
Cool cakes completely and fill and frost the tiers.
Serves
12
Preparation Time
10 minutes
Cooking Time
45 minutes
Main ingredients
Cheese, Vegetables
Recipe Type
Cakes & Baking, Dessert, Cake Stall
Special Info
Vegetarian
Level of Difficulty
Medium
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