The beauty of this carrot cake is that you can enjoy it with or without icing. The added apricots make this a really moist loaf cake
- 4 medium eggs
- 175g light soft brown sugar
- 150ml sunflower oil
- 200g self-raising flour
- 300g carrots (3 or 4 carrots), grated
- 1tsp mixed spice
- 75g dried apricots, finely chopped
- 25g raisins
Preheat the oven to 180ºC/350ºF/gas 4. Take a 2lb loaf tin, and grease and base-line it with baking paper.
Crack the eggs into a large bowl, add the sugar and whisk until thick and creamy, then gradually whisk in the sunflower oil. Sieve the flour into the whisked mixture and gently fold together. Add the rest of the ingredients and carefully mix everything together.
Spoon mixture into the tin. Level the surface and bake for 45 to 50 mins, until firm to touch and golden brown (check after 35 mins and cover the top if it’s getting too brown). If you wish, once cool, ice it with cream cheese mixed with a little icing sugar.