Dice the carrots and apricots and cook in a little boiling salted water for about 20 minutes, or until tender. Drain and purée with the garlic and butter. Add the cheeses, eggs and seasoning. Blend again. Generously butter a 450g/1lb (13 x 8 x 5cm/5 x 3 x 2inch) terrine or loaf pan and cook as cabbage and coriander pâté.