Carrot Cake by Instant Pot Eats

– 10-12 dried apricots, diced into small cubes (about 80 g / 3 oz)
– 1/4 cup (30 ml / 1 oz) of dark rum (such as Mount Gay)
– 7 oz / 200 g carrots, finely grated (2 medium)
– Zest of 1 orange
– Zest of 1/2 lemon
– 1/4 cup mixed seeds (pumpkin seeds, sunflower seeds etc)
– 4.5 oz / 125 g butter unsalted (half a stick)
– 3 medium to large eggs
– 1 cup (5 oz / 150 g) brown sugar
– 2 cups (7 oz / 200 g) self-raising wholemeal flour
– 1 teaspoon bicarb soda
– 1 teaspoon cinnamon powder
– 1/2 teaspoon nutmeg
– 1 teaspoon dried ginger (optional, but very nice)
– 1/4 teaspoon salt
– 1 tablespoon of lemon juice
– A little extra butter and flour for the cake tin
– 7.5 in round springform cake tin
– 8.8 oz / 250 g full-fat cream cheese (feel free to use light version)
– 3 heaped tablespoons of Greek yoghurt
– 1/3 cup icing sugar
– A little bit of lemon and orange zest (optional, but lifts it up slightly)
– Berries or other fruit of choice
– Extra seeds
– Finely sliced lemon and/orange rind

Prep Time: 25 min
Cook Time: 40 min
Total Time: 1 hour 5 min