Delicious Carrot Cake with Green Figs

Besides chocolate cake, I would say carrot cake is next in line for favourites.. I thought of what would compliment the carrot so very nicely and figs came to mind. And might I say, what a perfect accompaniment it is!! A Double Delicious!!

You need – for the cake

  • 200 ml water
  • 200 ml white sugar
  • 75 ml butter
  • 2 ml cinnamon
  • 125 ml green fig jam – chopped
  • 500 ml gluten free flour
  • 2 ml salt
  • 50 ml brandy
  • 100 ml brandy
  • 250 ml pit-less raisins
  • 250  ml peeled, grated carrots
  • 2 ml ginger
  • 5 ml gluten-free baking powder
  • 5 ml baking soda
  • 250 ml walnuts

You need – for the filling

  • 125 g cream cheese
  • 125 ml icing sugar
  • 125 ml green-fig syrup
  • 250 ml thick cream – beaten until medium point stage

You need – for the glaze

  • 50 ml brandy
  • 10 ml butter
  • 25 ml green-fig syrup
  • 125 ml icing sugar

How to


Heat the oven at 180 degrees Celsius. Slowly heat the 50 ml brandy, sugar, raisins, carrots, butter, cinnamon over medium heat and bring to the boil.  Place lid on pot and boil for full 5 minutes, let cool and add figs. Separately sieve all the dry ingredients together, then add the carrot and fig mixture, 100 ml brandy and pecan nuts together and mix well. Prepare a ring pan with cooking spray, fill pan and bake for 75 – 80 minutes until baked through.


Mix the cream cheese, syrup and icing sugar together, slowly beating in the cream. Cut the cake in halve, create a hollow and fill and place the top halve back.


Heat up the ingredients to boiling point then slowly pour over the cake while still hot.



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