Carrot cake

Prep: 10 mins
Cook: 45 mins
Carrot cake

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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