100g dried apicots
300g grated carrot
100mls sunflower oil
2 tbsp water
2 tsp cinnamon
2 tsp all spice
1 baking powder
100g ground almonds
150g self-raising flour
200g cream cheese (full fat)
2 tbsp coconut flour (not desiccated)
2-3 tbsps maple syrup
Preheat oven to 170 degrees
Put the apricots in a pan with enough water to cover them.
Bring to the boil and then simmer for around 20 mins or until very soft.
Puree in a blender with a couple of tablespoons of the cooking liquid. Set aside.
Add the lightly beaten eggs to the carrots along with the oil, water and apricot puree.
Stir in the sultanas and walnuts.
Add the spices, baking powder and ground almonds to the flour. Stir to combine before folding into the carrot mixture.
Line the base of 2 x 6” tins with grease proof paper. Equally divide the mixture between the tins.
Bake in the oven for 30-40 mins, until a skewer comes out clean.
Place on a cooling rack to cool before trimming the tops and splitting each cake in half to give you 4 layers.
Using an electric whisk beat together the cream cheese, butter and coconut flour. Add the maple syrup until you have a consistency of whipped cream. Then use a palette knife to spread the icing between each layer and on the top of the cake.
Decorate with walnut halves or slithers of dried apricot.