Hislops carrot cake

Hislops carrot cake Place carrot in a large stainless steel bowl with wholemeal flour, spices, sultanas, currants, pumpkin seeds, almonds and coconut. Blend the eggs, oil and sugars in a food processor until well mixed. Add dried apricots, brazil nuts and baking soda. Pulse until apricots and nuts are chopped. Pour onto the dry ingredients and mix well. Spoon mixture into a large, oiled 23cm ring tin (Hislops use an angel food cake tin with high sides). Bake for about 1 hour in an oven preheated to 180°C. Check after 45 minutes and at 15 minute intervals after that, by inserting a skewer. When the skewer comes out clean the cake is cooked. For the icing, process all the ingredients until the mix is smooth and thick. Spread over the top and sides of the cooled carrot cake. Decorate with slivered almonds and chopped apricots. This delicious carrot cake recipe is courtesy of Hislops Wholefoods Cafe in Kaikoura. From Taste magazine, May 2006