carrot apricot cake

Name: Carrot Apricot Cake
Prep time: 25 min
Cook time: 30 min
Yield: 14
Cuisine: American
Ingredients: 4 cup(s) carrots, finely grated; 4 - eggs, room temperature; 2 cup(s) all purpose flour,sifted; 2 cup(s) sugar; 2 teaspoon(s) baking soda; 1/4 teaspoon(s) salt; 3/4 cup(s) raisins; 3/4 cup(s) dried apricots chop the size of raisins; 1/4 teaspoon(s) ground cloves; 1/4 teaspoon(s) all spice; 1 1/2 cup(s) chopped walnuts or pecans; 1 cup(s) butter, room temperature; 2 package(s) cream cheese softened {2- 8 oz. pkg's.}; 5 cup(s) confectioners' sugar; 2 teaspoon(s) vanilla extract

24 Pinches 1 Photo

cathy hazzard

Updated on Aug 30, 2015

This is my # 1 "can you give me that recipe please" - recipe!You will be sharing this recipe with everyone. It's a keeper. I love that the cream cheese frosting isn't super sweet, it allows the warm spices in the cake to just soar. The perfect fork full of dessert.

Rate

One fork full will have you going back for the next bite, and the next biten and the next bite after that!

prep time 25 Min

cook time 30 Min

method Bake

yield 14 serving(s)

Ingredients

4 cups carrots, finely grated
4 - eggs, room temperature
2 cups all purpose flour,sifted
2 cups sugar
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup raisins
3/4 cup dried apricots chop the size of raisins
1/4 teaspoon ground cloves
1/4 teaspoon all spice
1 1/2 cups chopped walnuts or pecans
1 cup butter, room temperature
2 packages cream cheese softened {2- 8 oz. pkg's.}
5 cups confectioners' sugar
2 teaspoons vanilla extract

How To Make carrot apricot cake

Step 1

Pre-heat oven to 350. Blend together in mixer on medium speed: sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, cinnamon, ground cloves and allspice. Fold dry ingredients into wet mixture and blend well on medium speed for approximately 5 minutes. Fold in carrots, nuts, raisin and apricots. until well blended. Distribute batter evenly into 3 or 4 (9-inch) cake pans, which have been generously greased. Bake 20 minutes if 4 skinny layers, 25 minutes if 3 layers or check with toothpick for completely baked cakes. Remove from oven cool completely on racks right side up in the pans. After 15 minutes, invert cakes onto racks to remove from pans. Place cakes in freezer for 30 minutes before frosting them. This process is the easiest way to frost a cake without crumbs in the icing.

Step 2

To make the frosting: Blend cream cheese until smooth on low speed, add in softened butter until blended. Add in sugar 1 cup at a time on medium speed until frosting is smooth and creamy. Then blend in the vanilla.
Step 3

Remove cakes from freezer. Place first layer, bottom side down, in center of cake plate. With a spatula, evenly distribute frosting on 1st layer. Center second layer on top of first layer with topside down, and repeat process on each layer. On final top layer before the frosting is added, use both hands and press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Garnish top with some finely chopped nuts, then refrigerate.
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