This Honey & Olive Oil Carrot Cake with Apricots & Blueberries is one of those cakes that we weren’t 100% sure about when we had the first slice but somehow managed to force ourselves through the whole thing so I’m really not complaining. It’s a very dense cake and I think of it more like a pudding than a cake but the sweetness of the carrots, blueberries and apricots seem to allow you not to add any sugar other than the honey. I reserve actually calling it ‘sugar-free’ due to the fact that once baked, I then drizzled the whole lot with icing sugar mixed with orange juice so I may have a slightly skewed view of things!
It’s also one of those super-easy ‘all-in-one’ cakes which makes washing up a dream.
- 150g of grated carrot
- 50g of desiccated coconut
- 50g wholemeal flour
- 225g self-raising flour
- 1 teaspoon of ground cinnamon
- 1 teaspoon of baking powder
- 3 large eggs – gently beaten
- The zest from 1 orange and 1 lemon and the juice of the orange
- 3 tablespoons of extra-virgin olive oil – I used the amazing oil from Pomora
- 100g of runny honey
- 200g of Greek yogurt
- 100g fresh blueberries
- 4 apricots – roughly chopped
Pre-heat the oven to 160°C (fan) and grease and line a 2lb loaf tin.
Place all the ingredients into the bowl of your stand mixer and blend the whole lot together for 2 mins.
Pour the mixture in the tin and bake in the oven for around an hour on until the cake has turned a golden colour and when you place a skewer into the centre of the cake, the skewer comes out clean.
Allow the cake to cool on a wire rack in the tin for 30 mins and then out of tin until fully cooled.
To make the icing simple squeeze thee juice or half an orange over 200g icing sugar and stir till you have a thick but pourable consistency.
For even more cake recipes check these out on Dom in the Kitchen.
Eat and of course, enjoy!