Carrot and Apricot Slice

My Mum is in what I call her 'cake-loving' phase at the moment.  She isn't a big cake eater (weird, right?) but she will randomly have cravings for certain cakes.  Of course, I'm only too happy to cater to these cravings; which is exactly what I did today.  You see, for the past few days she has purposely left this magazine out on the kitchen bench on the exact same page for me to see.  Finally I looked at it today and noticed it was a recipe.  Go figure.  She had layed it out purposely for me  in the hope that I would bake it to satisfy her craving.  I think that this cake-cross-slice will definitely do the job.  The texture is divine; so soft and moist.  And the hint of cinnamon admist the carrot and apricot is such a good combination too.

Ingredients
1 1/2 cup plain flour
1/2 tsp ground cinnamon
1/3 cup brown sugar
2 generous cups grated carrots (about 2 medium carrots)
1/3 cup dried apricots, chopped
1/2 cup light olive oil
2 eggs
1/2 tsp vanilla extract

Ingredients for Icing
1 cup icing sugar
2 tsp soft butter
2 tbsp lemon juice
2 tbsp desiccated coconut

Method
Preheat the oven to 180 degrees and grease and line 18cm x 28cm slice tin.  In a bowl, sift together the flour and cinnamon.  Mix in the sugar, carrot and apricot.  Make a well in this mixture.  In a separate bowl, whisk together the egg and oil and vanilla.  Pour this egg-oil mixture into the well of the dry mixture.  Fold together until just combined then spoon into prepared tin.  Smooth mixture in the tin.  Bake for 25 minutes or until golden and firm to a gentle touch.  Once cooled, prepare icing.  Sift icing sugar in a bowl and add butter and lemon juice.  Mix with a spatula or spoon until smooth.  Spread over slice and sprinkle with coconut.  Leave to set then cut into squares to serve.