Ingredients
Dry
2 cups flour
½ cup sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
½ cup chopped walnuts
½ tsp salt
Wet
1 cup apricots (soaked in water)
1 cup benefit carrot juice
¼ cup olive oil
For the icing
2 tbsp vegan creme fraiche or cream ‘cheese’
2 tbsp icing sugar
1 tsp cinnamon
Squeeze fresh lemon juice
Method
Preheat the oven to 180ºC
Mix all of the dry ingredients together in a bowl
Add the apricots, benefit carrot juice and olive oil to a food processor and blitz until combined
Add the wet ingredients to the dry and mix together with a wooden spoon, careful not to overwork it
Add to a lined baking loaf tin and bake for 50 minutes, or until you can stick a knife in and it comes clean out
For the icing, simply mix all of the ingredients together and pour over the cake once cooled
