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 cooking spray; 1 (14 1/2 ounce) canno-salt-added sliced carrots, not drained; ¼ cup canned no-salt-added tomato paste; ¼ cup 2% low-fat milk; 1 (18 1/4 ounce) box spice cake mix; ¾ teaspoon ground cinnamon, divided; 1 cup raisins; 3 large eggs; 2 (15 ounce) cans apricot halves in juice or 2 (15 ounce) cansextra-light syrup, not drained; ¼ cup cornstarch; 1 tablespoon reduced-fat cream cheese, softened; 1 tablespoon unsalted butter; 1 teaspoon vanilla extract

Servings: persons

non-stick cooking spray
1 (14 1/2 ounce) canno-salt-added sliced carrots, not drained
¼ cup canned no-salt-added tomato paste
¼ cup 2% low-fat milk
1 (18 1/4 ounce) box spice cake mix
¾ teaspoon ground cinnamon, divided
1 cup raisins
3 large eggs
2 (15 ounce) cans apricot halves in juice or 2 (15 ounce) cansextra-light syrup, not drained
¼ cup cornstarch
1 tablespoon reduced-fat cream cheese, softened
1 tablespoon unsalted butter
1 teaspoon vanilla extract

1
Preheat oven to 350F Spray a 10-inch Bundt pan with baking spray; set aside.
2
Puree carrots with their liquid, tomato paste and milk in a blender until smooth.
3
Mix cake mix, 1/2 teaspoon cinnamon and raisins in the large bowl of an electric mixer.
4
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.
6
Cool in the pan on rack for 20 to 30 minutes, until cool enough to touch.
7
Remove cake from pan and cool on rack until room temperature.
8
While the cake is baking, prepare the apricot curd.
9
Drain 1 can apricots.
10
Puree the drained and undrained apricots and cornstarch in a blender until smooth.
11
Pour into a large saucepan and cook over medium heat, stirring constantly, until boiling and thick, about 5 minutes.
12
Stir in cream cheese, butter, vanilla and remaining cinnamon until smooth; cool completely.
13
Cut in 12 wedges and serve wedges of cake with sauce.

204

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 cooking spray, 1 (14 1/2 ounce) canno-salt-added sliced carrots, not drained, ¼ cup canned no-salt-added tomato paste, ¼ cup 2% low-fat 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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