Carrot Cake With Apricot Filling Recipe

Name: Carrot Cake With Apricot Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FROSTING:; 8 ounces, fluid Cream Cheese, Room Temperature; 1/4 cups Sweet Butter, Room Temperature; 1-1/2 cup Powdered Sugar; 1 cup Chopped Pecans, For Decorating (optional); FOR THE CAKE:; 2 cups Flour, Plus More For The Pans; 1 teaspoon Cinnamon; 3/4 teaspoons Salt; 3 teaspoons Baking Soda; 1 cup Full-fat Sour Cream; 1 cup Sugar; 1 cup Brown Sugar; 1 Tablespoon Vanilla Extract; 3 Eggs; 3 cups Shredded Carrots; 1/2 cups Apricot Preserves

Servings: persons

FOR THE FROSTING:
8 ounces, fluid Cream Cheese, Room Temperature
1/4 cups Sweet Butter, Room Temperature
1-1/2 cup Powdered Sugar
1 cup Chopped Pecans, For Decorating (optional)
FOR THE CAKE:
2 cups Flour, Plus More For The Pans
1 teaspoon Cinnamon
3/4 teaspoons Salt
3 teaspoons Baking Soda
1 cup Full-fat Sour Cream
1 cup Sugar
1 cup Brown Sugar
1 Tablespoon Vanilla Extract
3 Eggs
3 cups Shredded Carrots
1/2 cups Apricot Preserves

1
Preheat oven to 350u00b0F.
2
Whisk frosting ingredients with an electric mixer until thick and creamy, scraping the sides often. Set in the refrigerator to chill.
3
Grease and flour two 9-inch spring form pans. Set aside.
4
Combine flour, cinnamon, salt, and baking soda in a bowl and whisk to blend. Set aside.
5
Whisk sour cream, sugars, and vanilla extract until combined. Add eggs one at a time. When well-blended, add dry ingredients a bit at a time, scraping the sides often. Continue mixing until a smooth batter forms. Then fold in shredded carrots with a spatula until everything is well distributed.
6
Pour batter equally into the prepared pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Allow cakes to cool in the pan for about 10 minutes, then remove from pans and allow cakes to completely cool directly on the racks.
7
Spread one cake with apricot preserves. Top with the second cake, then cover both with frosting. Decorate cake with chopped pecans, if desired.

1512

kcal

Calories

Fat

204

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE FROSTING:, 8 ounces, fluid Cream Cheese, Room Temperature, 1/4 cups Sweet Butter, Room Temperature, 1-1/2 cup Powdered Sugar, and more.

Yes, Carrot Cake With Apricot Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Carrot Cake With Apricot Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions