Carrot and Apple Cake Recipe

250 g/9 oz/2.25 cups self-raising (self-rising) flour
5 ml/1 tsp bicarbonate of soda (baking soda)
5 ml/1 tsp ground cinnamon
175 g/6 oz/0.75 cup soft brown sugar

Finely grated rind of 1 orange
3 eggs
200 ml/7 fl oz/scant 1 cup oil
150 g/5 oz eating (dessert) apples, peeled, cored and grated

150 g/5 oz carrots, grated
100 g/4 oz ready-to-eat dried apricots, chopped
100 g/4 oz/1 cup pecan nuts or walnuts, chopped

Method:

Mix together the flour, bicarbonate of soda and cinnamon, then stir in the sugar and orange rind. Beat the eggs into the oil, then stir in the apple, carrots and two-thirds of the apricots and nuts. Fold in the flour mixture and spoon into a greased and lined 23 cm/9 in cake tin (pan). Sprinkle with the remaining chopped apricots and nuts. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 30 minutes until springy to the touch. Leave to cool slightly in the tin, then turn out on to a wire rack to finish cooling.