Apricot Carrot Cake
 
Makes 1 (8-inch) cake
Ingredients
  • 1 cup (128 grams) dried unsulphured apricots, finely chopped
  • 2¼ cups (281 grams) plus 1 teaspoon (3 grams) all-purpose flour, divided
  • 5 large eggs (250 grams), room temperature
  • 2⅓ cups (467 grams) granulated sugar
  • 1 cup (224 grams) olive oil
  • 2 teaspoons (10 grams) baking soda
  • 2 teaspoons (4 grams) ground cinnamon
  • ½ teaspoon (1 gram) ground allspice
  • ½ teaspoon (1 gram) ground nutmeg
  • ¼ teaspoon kosher salt
  • 10 ounces (2¾ cups plus 2 tablespoons) (284 grams) shredded carrot
  • 1 cup (113 grams) toasted and chopped pecans
  • Honey Cream Frosting (recipe follows)
  • Garnish: chopped pecans, fresh carrots
Instructions
  1. Preheat oven to 375°F (190°C). Spray 3 (8-inch) round cake pans with baking spray with flour.
  2. In a small bowl, toss together apricots and 1 teaspoon (3 grams) flour. Set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, beat eggs and sugar at medium-high speed until pale yellow and fluffy, about 3 minutes. Reduce mixer speed to medium. Add oil in a slow, steady stream, beating until combined, 3 to 5 minutes. (This step should be done very slowly to ensure that the eggs do not deflate or seize up.)
  4. In a medium bowl, sift together baking soda, cinnamon, allspice, nutmeg, salt, and remaining 2¼ cups (281 grams) flour. Using a rubber spatula, fold dry ingredients into egg mixture. Fold in carrot, pecans, and apricots. Spoon batter into prepared pans.
  5. Bake until a wooden pick inserted in center comes out clean, 25 to 35 minutes. Let cool in pans for 15 minutes. Remove from pans, and let cool completely on wire racks.
  6. Spread Honey Cream Frosting between layers. To create a rustic, “naked” look, spread Honey Cream Frosting on top and thinly on sides of cake. Garnish with pecans and carrots, if desired. Store covered in refrigerator. (This cake needs to be kept cold in order to hold it’s shape.)
Recipe by Bake from Scratch at https://bakefromscratch.com/apricot-carrot-cake-honey-cream-frosting/