Mitzie Wilson's Carroy Cake
Over a year ago
3,071 views
Ingredients
- 100g dried apricots, chopped
- 100g raisins
- 2 oranges, grated zest and juice
- 425g plain wholewheat flour
- 1tbsp baking powder
- 2tsp mixed spice
- 1tsp cinnamon
- 250g golden caster sugar
- 250g coarsely grated carrots
- 4 large eggs
- 150ml sunflower oil
- 150ml milk
Accompaniment
SponsoredMuscat Beaumes de Venise Sweet Wine
Beaumes is famed for its wine made from the Muscat grape. Rich, sweet and luscious with a touch of white flower on the finish. A delicious and subtle dessert wine. Buy this wine if you like: Sweet dessert wines that are lighter in style.
Method
-
1
1. Soak the raisins and apricots in orange juice and zest while weighing all the other ingredients. Preheat oven to 180C/gas 4.
2. Place the flour, baking powder, spices and sugar in a large mixing bowl, add the carrots. Beat together the eggs, oil and milk and add to the flour mixture with the soaked fruits. Stir well and pour into a greased and lined 34cm x 24cm roasting tin or cake tin. Bake for 20-25 minutes until golden and just firm to the touch. Allow to cool then cut into squares
3. To make the icing, beat the butter, cream cheese and icing sugar together and spread over the cake. Top with lemon zest.
4. Alternatively, split the cake in half and spread the filling in the middle to make it easier to pack into lunch boxes without the icing sticking to the container.
Similar Recipes
View all similar
Comments (0)