Apricot Carrot Cake

• 125g block PHILADELPHIA Cream Cheese, softened
• 2 cups self raising flour, sifted
• 2 cups grated carrot Target 2 lb For $3.00 thru 02/06
• 1 cup bran
• 1 cup chopped dried apricots
• 3 x 55g eggs, lightly beaten
• 1/2 cup raw sugar
• 1/3 cup milk
• Topping
• 2 tablespoon chopped nuts

1. Beat Philly* until soft, fold in next 7 ingredients.
2. Pour into a lined 21cm x 10cm loaf tin, sprinkle with nuts, bake in 160C oven for 60 minutes.
3. Cool on a wire rack before slicing.

cream cheese, flour, grated carrot, bran, apricots, eggs, sugar, milk, topping, nuts

Taken from www.kraftrecipes.com/recipes/apricot-carrot-cake-102820.aspx (may not work)