A nice change from the regular carrot cake.

1/2 lb chopped dried apricots
1/2 c dark rum
4 med. Carrots peeled and grated (3 c)
1/2 c chopped pecans
2 c all purpose flour
1 3/4 c granulated sugar
2/3 c unsweetened cocoa powder
1 1/2 tsp each baking powder and baking soda
1 tsp salt
1 c vegetable oil
4 eggs1 tsp vanilla

In a small bowl, stir together apricots and rum; cover and let stand for 30 min. Stirring occasionally. Drain rum from apricots and set aside. In bowl, combine carrots, nutsand apricots; set aside. In large bowl, stir together flour, sugar, cocoa, baking power, bakingsoda and salt. Make a well in centre. In a separate bowl, whisk together oil, eggs, vanilla and reserve rum from apricots; pour into well in dry ingredients and stir just until moistened. Stir in carrot mixture until well distributed. Pour into greased 13 x 9 inch baking dish and smooth top. Bake in 350 F oven for 40 - 50 mins. Or until top springs back when lightly touched in centre. Do not over bake. Let cool on rack before removing from pan.

Back to Index