Easter Carrot and Fig Cake
Recipe courtesy of A Better Choice
- 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
- 2 Cup Fresh figs, roughly chopped
- 3/4 Cup Water
- 2 tsp Vanilla extract
- 100 grams Butter
- 225 grams Cream cheese
- 350 grams Icing sugar
- 2 Tbsp Reserved pineapple juice
- Preheat oven to 180C.
- Lightly grease a 23cm cake tin.
- 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.
- In a mixing bowl, lightly beat together eggs and egg whites.
- In a separate bowl sift together flour, sugar, baking powder, baking soda, salt and cinnamon into the mixing bowl. Stir to blend.
- Add pureed figs, beaten eggs, carrots, pineapple, raisins and nuts, fold through until blended. Turn into the lightly greased cake tin.
- 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.
- While cake cools, blend together the softened cheese, butter and pineapple juice with an electric mixer. Blend and whip in the sugar.
- Once the cake has cooled to room temperature, spread the cream cheese frosting over the top.