Apricot-Carrot Cake
Created 19 Sept '08
Preheat oven to 180*C (350*F)
In medium bowl
Mix together-
300g (10 oz) wholewheat flour
1 tsp ginger
1 tsp mixed spice
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
In large bowl
Mix together-
1/4 cup rice bran oil
In medium bowl
Mix together-
300g (10 oz) wholewheat flour
1 tsp ginger
1 tsp mixed spice
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
In large bowl
Mix together-
1/4 cup rice bran oil
1 cup chopped dried apricots
1 cup apple juice
1/2 cup sugar
3 cups, 300g (10 oz) grated carrots
Gently mix dry ingredients into wet.
Pour into greased 20-25cm (8-10in) springform tin.
Bake for 80 minutes, or until inserted chopstick
comes out dry.
1 cup apple juice
1/2 cup sugar
3 cups, 300g (10 oz) grated carrots
Gently mix dry ingredients into wet.
Pour into greased 20-25cm (8-10in) springform tin.
Bake for 80 minutes, or until inserted chopstick
comes out dry.
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