Apricot and Carrot Loaf

Seriously.  I couldn't quite believe it when I found this recipe.  I'd bought the wrong dried apricots, and had 2 bags of carrots in the fridge - hello, Apricot and Carrot Loaf.  I tried a tiny piece and it is really good.  Mostly healthy, but the brown sugar and butter keep it in the Treat Food category.  Thankfully I'm off to a meeting on Tuesday evening - with plenty of grateful stomachs.





Recipe (found at http://www.taste.com.au/recipes/11710/apricot+and+carrot+loaf
Ingredients:

    •    Melted butter, for greasing
    •    110g (2/3 cup) chopped dried apricots
    •    150g (1 cup) self-raising flour
    •    115g (3/4 cup) plain flour
    •    1 tsp mixed spice
    •    200g (1 cup, firmly packed) brown sugar
    •    250g carrots, grated
    •    65g (1/2 cup) chopped walnuts
    •    125g butter, melted
    •    3 eggs, lightly whisked

Method
    1.    Preheat oven to 170°C. Brush a 10.5 x 21cm (base measurement) loaf pan with melted butter to grease. Line the base with non-stick baking paper.
    2.    Place the apricots in a medium heat-resistant bowl and cover with boiling water. Stand for 10 minutes. Drain well.
    3.    Sift together the flours and spice into a medium mixing bowl [I had to use my largest - the mix was huge!]. Stir in the apricots, brown sugar, carrots and walnuts. Add the butter and eggs and use a large metal spoon to combine.
    4.    Spoon into the prepared pan and bake in preheated oven for 1 hour or until a skewer inserted in the centre of the loaf comes out clean. Stand in the pan for 5 minutes before turning onto a wire rack to cool completely.

Keeps in an airtight container for up to 4 days.