Best 2 Carrot Apricot Cake Recipes

Carrot Apricot Cake: A Delightful Fusion of Sweetness and Texture

Indulge in the tantalizing Carrot Apricot Cake, a delightful fusion of flavors and textures that will elevate your taste buds to new heights. This delectable cake combines the natural sweetness of carrots with the tangy zest of apricots, creating a harmonious balance that is both refreshing and satisfying. With its moist and fluffy crumb, each bite offers a symphony of flavors and textures, making it a perfect treat for any occasion. The cream cheese frosting adds an extra layer of richness and creaminess, complementing the cake's flavors perfectly. This recipe also includes variations such as the Apricot Upside-Down Cake, a visually stunning dessert with caramelized apricots adorning its top, and the Carrot Cake Cupcakes, bite-sized treats perfect for parties or individual servings. Whether you're a seasoned baker or just starting out, this Carrot Apricot Cake is sure to impress with its exquisite taste and beautiful presentation. So, gather your ingredients and embark on a culinary journey that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

APRICOT CAKE

Apricot Cake image

Provided by Florence Fabricant

Categories dessert

Time 1h

Yield 6 servings

Number Of Ingredients 10

Ingredients

1/4 pound unsalted butter, at room temperature
3/4 cup flour
3/4 teaspoon baking powder
Pinch of salt
1 cup light-brown sugar
3 large eggs
1 teaspoon vanilla extract
4 large or 6 medium ripe apricots, pitted and cut in eighths, or other fruit like plums, peaches, nectarines or berries, or a mixture
2 tablespoons granulated sugar
Creme fraiche, whipped cream or vanilla frozen yogurt

Steps:

Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.

Nutrition Facts : @context http, Calories 381, UnsaturatedFat 6 grams, Carbohydrate 51 grams, Fat 18 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 11 grams, Sodium 139 milligrams, Sugar 36 grams, TransFat 1 gram

CARROT APRICOT CAKE

Carrot Apricot Cake image

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.

Provided by cathy hazzard

Categories Cakes

Time 55m

Number Of Ingredients 15

Ingredients

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

Steps:

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.
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.
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.

Tips:

Use fresh ingredients for the best flavor. Fresh carrots and apricots will give your cake a more vibrant taste and color.
Don't overmix the batter. Overmixing can make the cake tough. Mix just until the ingredients are combined.
Bake the cake at the right temperature. The cake should be baked at 350 degrees Fahrenheit for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

Carrot apricot cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist texture, sweet and tangy flavor, and beautiful appearance, this cake is sure to impress your friends and family. So next time you're looking for a special treat, give carrot apricot cake a try!