ml Country Range Dried Apricot Halves, roughly chopped Filling
g cream cheese
g icing sugar
tbsp icing sugar Country Range Lemon Juice Country Range Walnut Halves
g Country Range Desiccated Coconut
1
Step 1
Pre-heat oven to 180°C/350°F/Gas Mark 4. Line two 7" sandwich tins with baking parchment.
2
Step 2
Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed. Add grated carrot and mix on slow speed for 1 minute.
3
Step 3
Add a couple of generous handfuls of chopped walnuts, mixed dried fruit and dried apricots.
4
Step 4
Divide equally between the tins and bake for 20 minutes until risen and golden brown. Allow to cool.
5
Step 5
For the filling, beat the cream cheese with the icing sugar.
6
Step 6
When the cake is cooled, sandwich the two layers together with the cream cheese mixture.
7
Step 7
For the topping, mix 3 tbsp icing sugar with a little lemon juice until spreading consistency. Spread over the top of the cake. Add the walnut halves.
8
Step 8
Finally, lightly toast the dessicated coconut in a dry pan then sprinkle on the top of the cake.
Ingredients
500 g Country Range Mix for Carrot Cake
215 ml cold water
50 g Country Range Vegetable Oil
140 g carrots, grated
75 g Country Range Walnut Pieces
75 g Country Range Mixed Dried Fruit
75 ml Country Range Dried Apricot Halves, roughly chopped Filling
400 g cream cheese
50 g icing sugar
3 tbsp icing sugar Country Range Lemon Juice Country Range Walnut Halves