No Carrot Carrot Cake

This recipe delivers on carroty-goodness without having to grate a single carrot!

Dry Ingredients:
2 cups flour
½ cup sugar
2 tsp baking powder
1 tsp cinnamon
1 tsp ginger
½ cup chopped walnuts
½ tsp salt

Wet Ingredients:
1 cup apricots (soaked in water)
1 cup Benefit Enrich Carrot Juice
¼ cup olive oil

For the icing:
2 tbsp vegan creme fraiche or cream ‘cheese’
2 tbsp icing sugar 
1 tsp cinnamon 
Squeeze fresh lemon juice

Method:
Preheat the oven to 180ºC
Mix all of the dry ingredients together in a bowl. Add the apricots, Benefit Enrich Carrot Juice and olive oil to a food processor and blitz until combined. Add the wet ingredients to the dry and mix together with a wooden spoon, careful not to overwork it. Add to a lined baking loaf tin and bake for 50 minutes, or until you can stick a knife in and it comes out clean. For the icing, simply mix all of the ingredients together and pour over the cake once cooled.