Easter Carrot and Fig Cake

 

Recipe courtesy of A Better Choice 

Ingredients

• 2 Eggs
• 2 Egg whites
• 2 Cup Unbleached plain flour
• 2 Cup Sugar
• 2 tsp Baking powder
• 1 ½ tsp Baking soda
• 1 ½ Cup Pureed figs, (recipe below)
• 2 Cup Carrots, peeled and grated
• 225 grams Crushed pineapple, drained and juice reserved
• 2 Cup Seedless raisins
• 1/4 Cup Walnuts, chopped (optional)
• 1 tsp Salt
• 2 tsp Cinnamon

PUREED FIGS:

• 2 Cup Fresh figs, roughly chopped
• 3/4 Cup Water
• 2 tsp Vanilla extract

ICING:

• 100 grams Butter
• 225 grams Cream cheese
• 350 grams Icing sugar
• 2 Tbsp Reserved pineapple juice

Method

1. Preheat oven to 180C.
2. Lightly grease a 23cm cake tin.
3. To puree the figs, add the chopped figs, water and vanilla in to a blender or food processor. Blitz on high for 1 minute or until smooth. Set aside.
4. In a mixing bowl, lightly beat together eggs and egg whites.
5. In a separate bowl sift together flour, sugar, baking powder, baking soda, salt and cinnamon into the mixing bowl. Stir to blend.
6. Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts, fold through until blended. Turn into the lightly greased cake tin.
7. Bake in oven for 35 to 40 minutes or until cake tests done in centre. Set aside to cool for 5 – 10 minutes before turning out on to a wire rack.
8. While cake cools, blend together the softened cheese, butter and pineapple juice with an electric mixer. Blend and whip in the sugar.
9. Once the cake has cooled to room temperature, spread the cream cheese frosting over the top.