Carrot Cake with Apricot Filling

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.