Description
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).
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 260mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg
