Carrot Spice Cake With Apricot Curd Recipe

Name: Carrot Spice Cake With Apricot Curd
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Non-stick baking spray; 1 can (14.5 ounces) no-salt-added sliced carrots, not drained; 1/4 cup canned no-salt-added tomato paste; 1/4 cup 2% milk; 1 box (18.25 ounces) spice cake mix; 3/4 teaspoon ground cinnamon, divided; 1 cup raisins; 3 large eggs; 2 cans (15 ounces each) apricot halves in juice or extra-light syrup, not drained; 1/4 cup cornstarch; 1 tablespoon reduced-fat cream cheese, softened; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract

Servings: persons

Non-stick baking spray
1 can (14.5 ounces) no-salt-added sliced carrots, not drained
1/4 cup canned no-salt-added tomato paste
1/4 cup 2% milk
1 box (18.25 ounces) spice cake mix
3/4 teaspoon ground cinnamon, divided
1 cup raisins
3 large eggs
2 cans (15 ounces each) apricot halves in juice or extra-light syrup, not drained
1/4 cup cornstarch
1 tablespoon reduced-fat cream cheese, softened
1 tablespoon unsalted butter
1 teaspoon vanilla extract

1
Preparation Time: Approximately 15 minutes
2
Preparation:
3
Preheat oven to 350u00b0F. Spray a 10-inch Bundt pan with baking spray; set aside. Puree carrots with their liquid, tomato paste and milk in a blender until smooth.
4
Mix cake mix, 1/2 teaspoon cinnamon and raisins in the large bowl of an electric mixer. Add pureed carrot mixture and eggs, and beat on low speed for 30 seconds and on high for 2 minutes, until the batter is thick and smooth.
5
Pour and scrape batter into the prepared pan and bake in the oven for 45 minutes until a tester inserted into the center comes out with a few moist crumbs clinging to it. Cool in the pan on rack for 20 to 30 minutes, until cool enough to touch. Remove cake from pan and cool on rack until room temperature.
6
While the cake is baking, prepare the apricot curd. Drain 1 can apricots. Puree the drained and undrained apricots and cornstarch in a blender until smooth. Pour into a large saucepan and cook over medium heat, stirring constantly, until boiling and thick, about 5 minutes. Stir in cream cheese, butter, vanilla and remaining cinnamon until smooth; cool completely. Cut in 12 wedges and serve wedges of cake with sauce.

235

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: Non-stick baking spray, 1 can (14.5 ounces) no-salt-added sliced carrots, not drained, 1/4 cup canned no-salt-added tomato paste, 1/4 cup 2% milk, and more.

Yes, Carrot Spice Cake With Apricot Curd 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.

Carrot Spice Cake With Apricot Curd

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