Ingredients:

100g dried apicots

300g grated carrot

3 eggs

100mls sunflower oil

2 tbsp water

50g sultanas

50g walnuts

2 tsp cinnamon

2 tsp all spice

1 baking powder

100g ground almonds

150g self-raising flour

Icing:

200g cream cheese (full fat)

100g butter

2 tbsp coconut flour (not desiccated)

2-3 tbsps maple syrup

Preheat oven to 170 degrees

Method:

Put the apricots in a pan with enough water to cover them.

Bring to the boil and then simmer for around 20 mins or until very soft.

Puree in a blender with a couple of tablespoons of the cooking liquid. Set aside.

Add the lightly beaten eggs to the carrots along with the oil, water and apricot puree.

Stir in the sultanas and walnuts.

Add the spices, baking powder and ground almonds to the flour. Stir to combine before folding into the carrot mixture.

Line the base of 2 x 6” tins with grease proof paper. Equally divide the mixture between the tins.

Bake in the oven for 30-40 mins, until a skewer comes out clean.

Place on a cooling rack to cool before trimming the tops and splitting each cake in half to give you 4 layers.

Icing:

Using an electric whisk beat together the cream cheese, butter and coconut flour. Add the maple syrup until you have a consistency of whipped cream. Then use a palette knife to spread the icing between each layer and on the top of the cake.

Decorate with walnut halves or slithers of dried apricot.