Heat the oven to 180ºC and grease a loaf tin.
Sift the flour, baking powder, pinch of salt and sugar together in a separate bowl.
Put together the carrots and oil in a blender, blend until well combined and transfer into a mixing bowl.
Add and beat in the eggs one at a time, adding a little of the flour mixture with the last one.
Gradually add the remaining flour, until well mixed and a soft dropping consistency.
Add the apricot and stir gently. Pour the mixture into the tin.
Bake for around 50 minutes until golden brown and done.
Leave to cool in the tin then turn out into a wire rack and leave to cool completely before cutting into 12 slices.
These are best eaten on the same day as making and after. Serve with coffee or tea. Share and enjoy.
