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.
