Carrot, apricot and honey slice

Carrot, apricot and honey slice

dessert recipes | serves 16

Carrot cake is usually loaded with sugar and fat, but this one has been trimmed down and uses dried apricots and honey for sweetness.

1 Preheat the oven to 150C/gas 2. Line a 23x33cm cake tin with greaseproof paper. Place the orange juice, zest and apricots in a saucepan and bring to the boil, then turn off the heat and leave the apricots to soak up some of the juice.
2 Meanwhile, with an electric whisk, beat together the honey, eggs and oil for 3-4 minutes, until very pale, light and frothy. In a separate bowl, mix together the flours, bicarbonate of soda, baking powder, salt and spice. Fold into the egg mixture.
3 Gently fold through the remaining ingredients then pour into the tin. Bake for 3540 minutes, or until springy to touch and a skewer inserted comes out clean. Cool in the tin on a wire rack.
4 For the icing, beat the cream cheese until very soft and smooth, then add the remaining ingredients and mix well. Spread evenly over the cake once cool.


Recipe Anna Helm-Baxter
Photo Jonathan Gregson

from Issue 15


Juice (125ml) and zest of 1 orange
175g dried apricots, finely chopped
200g runny honey
4 eggs
100ml sunflower oil
250g wholemeal flour
150g rice flour
2 tsp bicarbonate of soda
2 tsp baking powder
A pinch of salt
1 tbsp mixed spice
400g carrots, peeled, trimmed
and finely grated
100g walnuts or pecans, toasted
and chopped
Zest of 1 lemon
Citrus icing
300g cream cheese, at room temperature
Finely grated zest of 1 lemon
Finely grated zest of 1 orange, plus extra, to sprinkle
2 tbsp runny honey

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