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Carrot/Apricot Bread – yeilds  9x3 loaf

3-cups flour

1-1/2 teaspoons baking soda

1-1/2 teaspoons baking powder

½-teaspoon ground cinnamon

¼-teaspoon ground mace

1/4-teaspoon ground cardamom

1/8-teaspoon salt

4 whole eggs

1-cup sugar

1-cup canola oil

1-teaspoon pineapple extract

1-teaspoon oragne water

½-teaspoon grated orange zest

2-1/2 cup grated carrots

¾-cups diced dried apricots

Pre-heat the oven to 350-degrees.

Sift the flour, baking soda, baking powder, cinnamon, mace, cardamom and salt together.

In a mixing bowl beat the eggs and sugar together until light and fluffy. Then slowing add in the oil, oineapple extract, orange water and orange zest.

Then mix the flour to combine. Then mix in the carrots and apricots to thoroughly distrbute. Pour into a buttered and floured loaf pan and bake in the oven for 50 to 60 minutes.

Remove from the oven to a wire cooling rack and allow the bread sit for 20 to 30 minutes before turning it out to completley cool. Slice and serve with citrus scented cream cheese.

Citrus Cream Cheese Smear

8-ounces cream cheese

½-teaspoon orange water

½-teaspoon grated lemon zest

1-cup powdered sugar

Beat all the ingredients until well combined, and smooth.