Recipe

Spiced Carrot Cake Recipe

Print Recipe

Ingredients

Directions

Step #1 Zest the orange, cover & set aside for the frosting.
Step #2 Juice the orange, add the sliced apricots & mix with the orange juice, leave to soak for at least 3 hrs.
Step #3 When ready to make the cake, preheat the oven to 300F & line the base of a 2lb loaf tin with parchment paper.
Step #4 Sift the flour together with the cinnamon, allspice, ginger, cloves & the baking soda into a mixing bowl.
Step #5 Add the brown sugar, (reserve 2 tbsps of the orange juice), sliced pecans, carrots & the apricots with the juice, mix well.
Step #6 Beat together the eggs with the oil, add to the mix & mix again.
Step #7 Spoon into the prepared loaf tin & bake for 50-60 mins.
Step #8 Test with a wooden skewer whether the cake is done, (it should come out clean & dry), otherwise cook a bit longer.
Step #9 Turn the cake out of the tin & let it cool until slightly warm.
Step #10 Mix the two tbsps of Grand Marnier & the two tbsps of the reserved orange juice, return the cake to the tin, poke holes in the top & drizzle the liquid over to soak up the juices.
Step #11 Beat together the cream cheese, confectioners sugar & the orange zest, if not, taste if you find it sweet enough, add more sugar.
Step #12 Take the cake out of the tin, remove parchment paper & spread the frosting on the top.
Step #13 Decorate with the halved pecans.
Enjoy the Spiced Carrot Cake recipe