Carrot, Apricot and Walnut Cake

Sometimes a picture just doesn’t do a cake justice and this is one of those times. I found this cake so moreish I couldn’t stop to take a photo so it was very rushed!

If you like carrot cake this is a very moist one with loads of flavour….

Carrot, Apricot and Walnut Cake.jpg

Carrot, Apricot and Walnut Cake


75g Soft Brown Sugar

30ml Vegetable Oil

45g Melted Butter

1 Tablespoon Golden Syrup

1 Medium Egg

125g Self-Raising Flour

125g Grated Carrot

75g Chopped Dried Apricots

75g Chopped Walnuts


Pre heat the oven to 160c

Grease and line a small loaf tin.

Beat the sugar, oil melted butter and golden syrup together well.

Add the egg to the mixture and beat well.

Stir in the flour followed by the carrot, apricots and walnuts.

Pour the mixture into the prepared tin and bake for about 45 minutes to 1 hour. Check that the top is cooked and golden brown and that a clean skewer comes out still clean when inserted into the centre of the cake.

Recipe is adapted from a Carrot Cake recipe in Riverford Farm Cook Book by Guy Watson and Jane Baxter.




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