Dried Fig Carrot Cake

Dried Fig Carrot Cake

Active Time1 hr 30 mins
Author: Claudia Schoeman

Materials

For Cake:

  • 1 Carrot Cake Premix
  • 3 eggs
  • 360 ml milk
  • 40 ml melted butter
  • 180 g carrots
  • 100 g turkish dried figs
  • 3 shots all brown sherry

For Sticky Sherry Glaze:

  • 3 shots all brown sherry
  • 2 tbsp erythritol
  • 4 tbsp hot water

For Cream Cheese Icing:

  • 350 g fat free cream cheese
  • ¼ cup erythritol
  • juice from 1 lemon
  • zest from one lemon

Instructions

For Cake:

  • Preheat oven to 175 degrees and line cake tin.
  • Blend 3 eggs, 360ml milk, 40ml melted butter and 180g carrots till smooth.
  • Combine blended mixture with Carrot Cake Premix.
  • Add 100g chopped turkish figs and 3 shots all brown sherry, stir till combined.
  • Pour mixture into lined cake tin and bake for 50 minutes.
  • Optional: add extra figs on top for decor.

For Icing:

  • Combine room tempreture cream cheese, erythritol, lemon juice and lemon zest.
  • Keep mixing until texture becomes creamy and then set aside.

For Sticky Sherry Glaze:

  • Combine 3 shots all brown sherry, 2tbsp erythritol and 4tbsp hot water and then set aside.

Once cake is cooked: (knife should come out clean)

  • Let cake cool.
  • Once cake has cooled, slice it in half.
  • Pour half the sticky sherry glaze onto the bottom half and the rest on the top half.
  • Let the glaze soak for about 5 minutes then add cream cheese icing onto the bottom layer (save some for the top of cake)
  • Pop the top layer gently over the icing.
  • Decorate with some more cream cheese icing and fresh cherries.
  • Slice & enjoy!