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APRICOT CARROT
CAKE
INGREDIENTS
3 JUMBO EGGS, BEATEN
2 CUPS CASTOR SUGAR
4 TBS HONEY
1 CUP SUNFLOWER OIL
2 TSP FRESH GINGER, GRATED
2 CUPS CARROT, GRATED
½ CUP DRIED APRICOTS, FINELY CHOPPED
1/3 CUP + 1 TBS CRUSHED PINEAPPLE
1 CUP DESICCATED COCONUT
2 CUPS PLAIN FLOUR
2 TSP GROUND CINNAMON
2 TSP BICARBONATE OF SODA
½ TSP SALT
FOR THE FROSTING
2X 230G CREAM CHEESE, AT ROOM TEMPERATURE
60G BUTTER, SOFTENED
½ TSP NATURAL VANILLA EXTRACT
½ CUP ICING SUGAR, SIFTED
METHOD
- HEAT THE OVEN TO 180°C. BUTTER A BUNDT 24 CM CAKE TIN.
- WITH AN ELECTRIC BEATER, GENTLY BEAT TOGETHER THE EGGS, SUGAR,
HONEY, OIL AND GINGER UNTIL SMOOTHLY COMBINED. ADD THE CARROTS, DRIED
APRICOTS, PINEAPPLE AND COCONUT AND GENTLY BEAT IN UNTIL EVENLY BLENDED.
- SIFT TOGETHER THE FLOUR, CINNAMON, SODA AND SALT, THEN ADD TO THE
EGG MIXTURE AND GENTLY MIX IN UNTIL WELL COMBINED WITH NO TRACE OF
FLOUR.
- POUR INTO BUNDT TIN.
- BAKE UNTIL RISEN AND FIRM, THE SIDES OF THE CAKE HAVE PULLED AWAY
FROM THE SIDES OF THE TIN AND A SKEWER INSERTED INTO THE MIDDLE COMES
OUT ALMOST CLEAN. ABOUT 40 MINUTES. RUN A KNIFE ROUND THE EDGE OF
THE CAKE AND LEAVE TO COOL COMPLETELY ON A WIRE RACK IN ITS TIN.
- FROST THE CAKE ON THE TOP, LEAVING THE SIDES PLAIN AND DECORATE
WITH CRUSHED PRALINE AND PRALINE SHARDS.
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