Recipe: Carrot, Apricot & Honey Slice

Ingredients:Orange Juice – 70 mlDried Apricots – 80 g finely choppedRunny Honey – 100 g2 EggsSunflower Oil – 50 mlWholemeal Flour – 125 gBicarb of soda – 1 spoonBaking Powder – 1 spoonPinch of salt1 spoon mixed spice or cinnamon/clove powderCarrots – 200 g finely gratedWalnuts – 50 gZest of 1 lemonCitrus IcingCream cheese – 250 glemon zest – 1 spoon2 and half spoon runny honeyOrange Zest for garnishMethod:Place the orange juice,zest and apricots in a pain and bring to boil,then turn off the heat and leave the apricots to soak up some of the juice.

Bindu Nayar from Secret Sprinkles is back to share with us Christmas goodies. She has infused a whole lot of healthy ingredients to make it nutritious for our little elves. So lets get going with what you need and moms don’t feel lazy…

Ingredients:

Orange Juice Â – 70 ml
Dried Apricots – 80 g finely chopped
Runny Honey – 100 g
2 Eggs
Sunflower Oil – 50 ml
Wholemeal Flour – 125 g
Bicarb of soda – 1 spoon
Baking Powder – 1 spoon
Pinch of salt
1 spoon mixed spice or cinnamon/clove powder
Carrots – 200 g finely grated
Walnuts – 50 g
Zest of 1 lemon
Citrus IcingÂ
Â Cream cheese – 250 g
lemon zest – 1 spoon
2 and half spoon runny honey
Â Orange Zest for garnish

Method:

Place the orange juice,zest and apricots in a pain and bring to boil,then turn off the heat and leave the apricots to soak up some of the juice.
Whisk honey,eggs and oil for 4 minutes,until very pale,light and frothy.
In a separate bowl, mix together the flours,bicarb,baking Â powder,salt and spice.Fold into the egg mixture
Gently fold the remaining ingredients then pour into the tin.Bake for 45 minutes or until springy. Cool on a wire rack.
For the icing..Beat the cheese very soft,add remaining ingredients and mix well.
Spread evenly over the cake once cool..garnish with orange zest..