The Pioneer Woman Tasty Kitchen
Profile Photo

Carrot Cake with Apricot Filling

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

1
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

A moist and flavorful carrot cake with a tangy apricot filling. Sour cream instead of oil shaves off some calories. Easy to make and so delicious!

Ingredients

  • FOR THE FROSTING:
  • 8 ounces, fluid Cream Cheese, Room Temperature
  • ¼ cups Sweet Butter, Room Temperature
  • 1-½ cup Powdered Sugar
  • 1 cup Chopped Pecans, For Decorating (optional)
  • FOR THE CAKE:
  • 2 cups Flour, Plus More For The Pans
  • 1 teaspoon Cinnamon
  • ¾ teaspoons Salt
  • 3 teaspoons Baking Soda
  • 1 cup Full-fat Sour Cream
  • 1 cup Sugar
  • 1 cup Brown Sugar
  • 1 Tablespoon Vanilla Extract
  • 3  Eggs
  • 3 cups Shredded Carrots
  • ½ cups Apricot Preserves

Preparation

Preheat oven to 350°F.

Whisk frosting ingredients with an electric mixer until thick and creamy, scraping the sides often. Set in the refrigerator to chill.

Grease and flour two 9-inch spring form pans. Set aside.

Combine flour, cinnamon, salt, and baking soda in a bowl and whisk to blend. Set aside.

Whisk sour cream, sugars, and vanilla extract until combined. Add eggs one at a time. When well-blended, add dry ingredients a bit at a time, scraping the sides often. Continue mixing until a smooth batter forms. Then fold in shredded carrots with a spatula until everything is well distributed.

Pour batter equally into the prepared pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean. Allow cakes to cool in the pan for about 10 minutes, then remove from pans and allow cakes to completely cool directly on the racks.

Spread one cake with apricot preserves. Top with the second cake, then cover both with frosting. Decorate cake with chopped pecans, if desired.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Paleo Apple Gluten-Free Coffee Cake
Profile Photo by Taylor Kiser in Desserts, Special Dietary Needs
This Paleo Apple Gluten Free Coffee Cake is made with almond...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Baked Pumpkin Donuts
Profile Photo by Lauren in Desserts
Easy baked pumpkin donuts with a pumpkin spice glaze!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Halloween Chocolatines
Profile Photo by Amy McCauley in Desserts
Who doesn’t love an entire mini cake to themselves? There's something...
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Intermediate


Chocolate Espresso Hazelnut Cake
Profile Photo by Silvia Ribas - Garden in the Kitchen in Desserts
This Chocolate Espresso Hazelnut Cake is insanely flavorful, rich, super moist,...
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Eggless Chocolate Mousse Cake
Profile Photo by Fanny | Oh Sweet Day! in Desserts
Eggless chocolate mousse cake.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy