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
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.