A modern, elegant twist on a nostalgic dessert, this moist apricot carrot cake blends warmth, sweetness, and a fresh herbal finish. I like how the grated carrots create a soft, dense texture, while the dried apricots add chewy bursts of fruity sweetness. The cream cheese frosting ties everything together with a tangy richness, and the garnish of fresh herbs gives a beautiful aromatic lift that makes this cake feel extra special.
Why You’ll Love This Recipe
I love how this cake brings together familiar comfort with elevated, unexpected flavors. The carrots and apricots create an incredibly moist crumb, and the touch of spice makes every bite feel warm and cozy. The cream cheese frosting is rich and smooth, just the way I like it. And that herb garnish? It’s more than just decoration—it adds a refreshing twist that cuts through the sweetness beautifully. Whether I serve it for brunch, birthdays, or cozy tea time, it’s always a hit.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour baking powder and baking soda ground cinnamon, nutmeg, and cloves salt eggs granulated sugar and brown sugar vegetable oil (or melted butter) fresh carrots, finely grated dried apricots, chopped crushed pineapple or applesauce (optional, for extra moisture) vanilla extract chopped walnuts or pecans (optional)
For the frosting: cream cheese, softened unsalted butter, softened powdered sugar vanilla extract pinch of salt
For garnish: fresh herbs (such as mint, thyme, or lemon balm) additional chopped apricots or nuts (optional)
Directions
I preheat the oven to 175°C (350°F) and prepare my pans by greasing and lining two 8-inch round cake pans or a 9×13-inch pan.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and spices until well blended.
In another bowl, I beat the eggs with the granulated and brown sugars until light and fluffy, then slowly mix in the oil and vanilla.
I gently combine the dry and wet mixtures. Then, I fold in the grated carrots, chopped apricots, and pineapple or applesauce if I’m using them. Nuts go in at this point if I want a little crunch.
I divide the batter into my pans and bake for 35–40 minutes for round pans or 45–50 minutes for a rectangular one, until a toothpick comes out clean.
I let the cake cool in the pans for 10 minutes before moving them to a wire rack to cool completely.
For the frosting, I beat together the cream cheese and butter until smooth, then add powdered sugar, vanilla, and salt, beating until light and fluffy.
Once the cake is cool, I frost it generously and top with herbs, chopped apricots, and nuts to finish.
Fruit swap: I like switching apricots with golden raisins or dried cranberries for a different sweet-tart profile.
Coconut version: I sometimes stir in shredded coconut for a more tropical twist.
Lighter frosting: Replacing half the cream cheese with Greek yogurt gives a tangy, lighter texture.
Gluten-free: Using a gluten-free flour blend works well—just make sure to check the moisture level of the batter.
Mini cakes or cupcakes: I divide the batter into muffin tins and bake for 20–25 minutes for individual portions.
Storage / Reheating
Refrigeration: I store the frosted cake in an airtight container in the fridge for up to 5 days.
Freezing: I freeze unfrosted cake layers tightly wrapped for up to 2 months and frost them once thawed.
Room temperature: If the cake is unfrosted, I keep it at room temp for a day in a cool spot.
Reheating: I don’t reheat frosted slices; I serve them chilled or let them sit at room temp before serving.
FAQs
1. Do I need to soak the dried apricots before baking?
If my apricots feel a bit tough, I soak them in hot water for 5–10 minutes before chopping to soften them up.
2. Can I use fresh apricots instead?
Yes, I’ve used fresh apricots, but I reduce other liquids slightly to balance the extra moisture they bring.
3. What’s the best way to grate the carrots?
I always use the fine side of a box grater—it blends perfectly into the batter and keeps the texture soft.
4. Can I make this cake in advance?
Definitely. I often bake it the day before and store it in the fridge. I wait to frost and garnish until just before serving for best results.
5. Is the herb garnish necessary?
Not at all, but I like the elegant touch and subtle flavor it adds. Mint, thyme, or lemon balm all work beautifully.
Conclusion
This moist apricot carrot cake is everything I want in a dessert—it’s rich, soft, and full of flavor. The dried apricots bring a unique twist, the cream cheese frosting adds indulgence, and the herbs make it look (and taste) just a bit more special. It’s easy enough for everyday baking but impressive enough to share at a celebration. I always find myself coming back to this recipe, and I think it might just become a new favorite for anyone who tries it.
This moist apricot carrot cake combines the cozy flavors of grated carrot, warm spices, and sweet dried apricots with a rich cream cheese frosting and fresh herb garnish. It’s a nostalgic dessert elevated with elegance and flavor.
Ingredients
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
3 large eggs
3/4 cup granulated sugar
3/4 cup brown sugar
3/4 cup vegetable oil (or melted butter)
1 teaspoon vanilla extract
2 cups finely grated carrots
3/4 cup dried apricots, chopped
1/4 cup crushed pineapple or applesauce (optional)
1/2 cup chopped walnuts or pecans (optional)
For the Frosting:
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract
Pinch of salt
For Garnish:
Fresh herbs (mint, thyme, or lemon balm)
Extra chopped apricots or nuts (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans or one 9×13-inch pan.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, beat eggs with both sugars until fluffy. Add oil and vanilla and mix well.
Stir dry ingredients into wet ingredients until just combined. Fold in grated carrots, chopped apricots, pineapple or applesauce (if using), and nuts (if using).
Divide batter between pans and bake for 35–40 minutes (round) or 45–50 minutes (rectangular), until a toothpick comes out clean.
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
For frosting, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
Frost cooled cake, then garnish with herbs, chopped apricots, and/or nuts. Serve and enjoy.
Notes
Soak apricots in hot water for 5–10 minutes if tough.
Use fresh apricots with reduced liquid in batter if desired.
Grate carrots finely for a soft texture.
Replace apricots with raisins or dried cranberries for variation.
Sub shredded coconut for a tropical flavor twist.
Greek yogurt in frosting makes it tangier and lighter.
Divide batter into muffin tins for cupcakes (20–25 minutes bake time).
