|Cheese curd||250 Gram|
|Soft light brown sugar||100 Gram|
|Eggs||3 , beaten|
|Carrots||250 Gram, grated|
|Dried apricots||100 Gram, chopped (Ready To Eat)|
|Walnut pieces||75 Gram|
|Self raising wholemeal flour||150 Gram|
|Self raising flour||100 Gram|
|Baking powder||1 Teaspoon|
|Mixed spice||1 Teaspoon|
|Sunflower oil||100 Milliliter|
|Reduced fat cream cheese||200 Gram|
|Icing sugar||1 Tablespoon|
|Orange||1 , zest grated|
|Vanilla extract||4 Drop (Adjust Quantity As Per Taste)|
Preheat the oven to 160°C/325°F/Gas 3.
Lightly grease a 20cm (8in) deep cake tin and line it with baking parchment.
In a large bowl, beat together the curd cheese, sugar, and eggs.
Add the remaining cake ingredients and stir well to combine.
Spoon the mixture into the prepared cake tin.
Bake for 1 1/2 hours, until golden and firm to the touch.
Cool the cake in the tin for a few minutes, then take it out of the tin and complete cooling on a wire rack.
Beat together the ingredients for the topping and spread over the top of the cooled cake.