Ingredients
2 cups (220g) grated carrot
120g SPC ProVital Diced Apricot
120g SPC ProVital Apple & Apricot Puree
1 cup( 120g) chopped walnuts (optional)
1 cup (220g) brown sugar
2 extra large eggs
2/3 cup (160ml) flavourless oil
1 2/3 cups (250g) Gluten Free plain flour
2 tablespoons (15g) desiccated coconut
2 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1 teaspoon mixed spice
1/2 teaspoon salt
Cream cheese frosting
125 g cream cheese, at room temperature
1 teaspoon finely grated lemon rind
1 1/2 cups (240g) icing sugar, sifted
50g SPC ProVital Apple & Apricot Puree
Recipe Method
Step 1
Preheat oven to 180°C (160°C fan forced). Grease and line a 20cm square cake pan with baking paper.
Step 2
Combine carrot, diced apricot, apple and apricot puree, walnuts and mix well. Place sugar, eggs, oil in a mixing bowl and beat for 5 minutes or until light and fluffy.
Step 3
Sift the flour, coconut, baking powder, cinnamon, mixed spice and salt 2 times to distribute baking powder.
Step 4
Add the carrot mixture to the beaten egg mixture. Fold through the dry ingredients and with a spatula until just combined. Avoid overmixing.
Step 5
Pour into the prepared pan and bake for 40- 45 minutes or until skewer inserted comes out clean. Cool in pan for 15 minutes, then gently remove to cooling rack.
Step 6
Once completely cold, frost with cream cheese frosting and swirl with apple and apricot puree.
Cream Cheese Frosting
In a small bowl beat cream cheese and rind until light and fluffy. Gradually add icing sugar and beat until smooth.
Nutrition Facts
Energy (kj) per serve: 2664
Protein (g) per serve: 8.11
Fat - Total (g) per serve: 33.03
Fat- Saturated (g) per serve: 6.18
Carbohydrate (g) per serve: 77.69
Sugar (g) per serve: 57.07
Dietary Fibre (g) per serve: 3.78
Sodium (mg) per serve: 297
ProVital Apple & Apricot Puree makes this cake extra moist and improves its keeping quality. Desiccated coconut or almond meal added to Gluten free flour improves the texture of the baked cake.
