Carrot, Apricot and Raisin Cake Recipe

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30 min


30 min


  • 50g (2oz) raisins
  • 50g (2oz) ready to eat dried apricots, chopped
  • grated rind and juice 1 orange
  • 225g (8oz) plain wholewheat flour
  • 1 1/2 tsp baking powder
  • 1tsp mixed spice
  • 1/2 tsp cinnamon
  • 125g (4 1/2oz) golden caster sugar
  • 125g (4 1/2 oz) coarsely grated carrots
  • 2 large eggs
  • 75ml (3floz) sunflower oil
  • 75 ml (3 floz pt) milk
  • for the icing
  • 25g (1oz) softened butter
  • 300g (10oz) cream cheese
  • 25g (1oz) icing sugar
  • you will need
  • a greased and lined 20cm or 8" roasting or cake tin.


  • Soak the raisins and apricots in orange juice and zest while weighing out all the other ingredients.

  • Pre heat the oven to 180c/160cfan/gas 4.

  • Place the flour, baking powder, spice and sugar in a large mixing bowl, add the carrots.

  • Beat together the oil, eggs and milk and add to the flour mixture with the soaked fruits. Stir well and pour into  tin. Bake for 20-30minutes  until golden and just firm to the touch. Allow to cool then cut into squares

  • To make the icing, beat the butter, cream cheese and icing sugar together and spread over the cake.

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(154 ratings)
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