Dried Fig Carrot Cake

Dried Fig Carrot Cake

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

For Cake:

  1. Preheat oven to 175 degrees and line cake tin.

  2. Blend 3 eggs, 360ml milk, 40ml melted butter and 180g carrots till smooth.

  3. Combine blended mixture with Carrot Cake Premix.

  4. Add 100g chopped turkish figs and 3 shots all brown sherry, stir till combined.

  5. Pour mixture into lined cake tin and bake for 50 minutes.

  6. Optional: add extra figs on top for decor.

For Icing:

  1. Combine room tempreture cream cheese, erythritol, lemon juice and lemon zest.

  2. Keep mixing until texture becomes creamy and then set aside.

For Sticky Sherry Glaze:

  1. 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)

  1. Let cake cool.

  2. Once cake has cooled, slice it in half.

  3. Pour half the sticky sherry glaze onto the bottom half and the rest on the top half.

  4. Let the glaze soak for about 5 minutes then add cream cheese icing onto the bottom layer (save some for the top of cake)

  5. Pop the top layer gently over the icing.

  6. Decorate with some more cream cheese icing and fresh cherries.

  7. Slice & enjoy!