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I've adapted this recipe from the Hairy Bikers. They didn't add ginger, dates, apricots and almonds. They also didn't add cream cheese frosting. I did, and it was lovely.
Ingredients for cake:
250 g grated carrots
100 g mixed dried dates & apricots, chopped finely
200 g self raising flour
100 g soft brown sugar
100 ml sunflower oil
4 eggs
25 g shaved almonds
1 orange, zested and juiced ( keeping both)
1 tsp of fresh grated ginger
1 tsp vanilla extract
1 tbsp of pumpkin spice mix or similar
For frosting:
125 ml crème fraiche
100 g light cream cheese
25 g icing sugar
A brownie tin, greased
1). Preheat oven to 170 degrees celcius.
2) In a wide bowl mix the eggs, sugar, spice, vanilla, a pinch of salt, ginger and orange zest and juice.
3) Then add the oil and whisk until it's a glossy brown mix ( not seperated) , then add the flour. Mix until a glossy dough is made, then add the almonds, fruit and carrots. Mix until even.
4) Grab a jar that can be resealed and make the icing by mixing the cream cheese and crème fraiche with icing sugar and put the jar in the fridge to become thicker.
5) Pour batter into brownie tin and bake for 30 minutes.
6) Let cool and then slice into squares.
7) Don't cover the squares with icing , but spread icing on it individually when you want to serve a piece . That way the pieces keep for longer.
8) Enjoy with a cup of Earl grey tea.
Ingredients for cake:
250 g grated carrots
100 g mixed dried dates & apricots, chopped finely
200 g self raising flour
100 g soft brown sugar
100 ml sunflower oil
4 eggs
25 g shaved almonds
1 orange, zested and juiced ( keeping both)
1 tsp of fresh grated ginger
1 tsp vanilla extract
1 tbsp of pumpkin spice mix or similar
For frosting:
125 ml crème fraiche
100 g light cream cheese
25 g icing sugar
A brownie tin, greased
1). Preheat oven to 170 degrees celcius.
2) In a wide bowl mix the eggs, sugar, spice, vanilla, a pinch of salt, ginger and orange zest and juice.
3) Then add the oil and whisk until it's a glossy brown mix ( not seperated) , then add the flour. Mix until a glossy dough is made, then add the almonds, fruit and carrots. Mix until even.
4) Grab a jar that can be resealed and make the icing by mixing the cream cheese and crème fraiche with icing sugar and put the jar in the fridge to become thicker.
5) Pour batter into brownie tin and bake for 30 minutes.
6) Let cool and then slice into squares.
7) Don't cover the squares with icing , but spread icing on it individually when you want to serve a piece . That way the pieces keep for longer.
8) Enjoy with a cup of Earl grey tea.