Carrot and Apricot Bread with Poppy Seeds



  • 3 eggs
  • 3/4 cup castor sugar
  • 1/2 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon orange extract (or 1/2 teaspoon grated orange rind)
  • 3 oz dried apricots
  • 8 oz shredded carrots
  • 9 oz all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 tablespoons poppy seeds
  • 2 oz chopped walnuts






  • Add enough water to cover apricots and let stand for about 15-20 minutes.  Chop them into small pieces
  • Preheat oven to 350 F. Line a 9×5 loaf pan with parchment paper and grease lightly
  • In a large bowl beat eggs and sugar until smooth.  Add oil, orange rind/orange extract and vanilla extract and beat until frothy.
  • Squeeze excess juice from carrots and stir into the egg mixture with chopped apricots.
  • Sift flour, baking powder, baking soda and salt together
  • Add four mixture into the wet ingredients in 3 batches until well combined
  • Mix in poppy seeds and walnut pieces
  • Spoon batter into the prepared pan and smooth the top
  • Bake for about 1 hour to 1 hour and 15 minutes (or until a tooth pick inserted comes out clean).
  • Leave in pan for about 10 minutes
  • Transfer to a wire rack and cool completely

Note:  After making the cake, I felt like the amount of poppy seed I added was a bit too much.  So it can be reduced to 1 tablespoon or 1 1/2 tablespoons.


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