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Carrot Cake with Apricot Filling

Carrot Cake with Apricot Filling

5 from 2 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 1 9-inch cake


  • 2 cups flour plus more for the pans
  • 1 cup full fat sour cream
  • 3 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon salt
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups shredded carrots
  • 1/2 cup apricot preserves
  • Cooking spray for pans

  • 8 ounces cream cheese room temperature
  • 1/4 cup sweet butter room temperature
  • 1 1/2 cups powdered sugar
  • 1 cup chopped pecans for decorating optional


  • Pre-heat an oven to 350° F.
  • Whisk the 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 the flour, cinnamon, salt, and baking soda in a bowl and whisk to blend. Set aside.
  • Whisk together the sour cream, sugars, and vanilla extract until combined, then add the eggs one at a time. When well blended, add the dry ingredients a bit at a time, scraping the sides often. Continue mixing until a smooth batter forms. Then fold in the shredded carrots with a spatula until everything is well distributed.
  • Pour the batter equally into the two prepared pans and bake for 25 minutes or until a toothpick inserted in the middle comes out clean.
  • Allow the cakes to cool in the pan for about 10 minutes, then remove from the pans and allow the cakes to completely cool directly on the racks.
  • Spread one cake with the apricot preserves, top with the second cake, then cover both with frosting.
  • Decorate the cake with chopped pecans, if desired.