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:
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Preheat oven to 175 degrees and line cake tin.
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Blend 3 eggs, 360ml milk, 40ml melted butter and 180g carrots till smooth.
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Combine blended mixture with Carrot Cake Premix.
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Add 100g chopped turkish figs and 3 shots all brown sherry, stir till combined.
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Pour mixture into lined cake tin and bake for 50 minutes.
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Optional: add extra figs on top for decor.
For Icing:
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Combine room tempreture cream cheese, erythritol, lemon juice and lemon zest.
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Keep mixing until texture becomes creamy and then set aside.
For Sticky Sherry Glaze:
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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)
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Let cake cool.
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Once cake has cooled, slice it in half.
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Pour half the sticky sherry glaze onto the bottom half and the rest on the top half.
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Let the glaze soak for about 5 minutes then add cream cheese icing onto the bottom layer (save some for the top of cake)
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Pop the top layer gently over the icing.
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Decorate with some more cream cheese icing and fresh cherries.
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Slice & enjoy!
