Carrot Apricot Cake

Carrot Apricot Cake
Carrot Apricot Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup dried apricots

  • 2

    tablespoons orange juice

  • 2

    cups grated carrots

  • 3/4

    cup buttermilk

  • 2

    egg whites

  • 1

    egg

  • 3/4

    cup packed dark brown sugar

  • 1/4

    cup vegetable oil

  • 2

    teaspoons vanilla

  • 2 1/2

    cups all-purpose flour

  • 1

    tablespoon cinnamon

  • 2

    teaspoons baking soda

  • 1/2

    teaspoon nutmeg

  • 1/4

    teaspoon salt

Directions

In small saucepan, bring apricots and 1/2 cut water to boil; reduce heat and simmer for 5 minutes. Let cool. In food processor, puree apricot mixture with orange juice until smooth; scrape into bowl Stir in carrots and buttermilk. Set aside. In large bowl, beat together egg whites, egg, sugar, oil and vanilla. In separate bowl, combine flour, cinnamon, baking soda, nutmeg and salt. Add to egg mixture alternately with carrot mixture, making 3 additions of dry ingredients and 2 of wet. Pour into greased 10-inch bundt pan. Bake in centre of 350 oven for about 35 minutes or until cake tester comes out clean. Let cool in pan on rack for 10 minutes; turn out onto rack and let cool completely.

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