Carrot & Apricot loaf

• Such an easy cake to bake and getting some of your fruit and veg intake too!
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• 175g wholemeal self-raising flour
• 1 teaspoon baking powder
• 1 teaspoon mixed spice
• pinch of salt
• 150ml (1/4 pint) sunflower oil
• 175g soft light brown sugar
• 2 large eggs
• 100g apricots
• 250g carrots, peeled and grated

1. Preheat the oven to 180 C / Gas 4. Prepare a 1kg (2lb) loaf tin, buttered and lined with a strip of baking parchment.
2. To make the carrot cake: Tip the flour into a bowl and stir in the baking powder, spice and salt.
3. Then stir in all the remaining ingredients until well mixed. Pour the mixture into the prepared tin.
4. Bake in the centre of the oven until it is firm to the touch (a skewer should come out clean after being inserted into the middle).
5. Remove from the oven and leave in the tin for 10 minutes, then turn out on to a wire rack and leave to cool completely.