Carrot Cake with Apricot Filling and White Chocolate Cream Cheese Buttercream

Carrot cake made from scratch with apricot filling layered between each cake. Finished with white chocolate cream cheese buttercream.

Carrot Cake with Apricot Filling and the Place that Had No Business Being So Good

One of the best carrot cakes I’ve ever had came from a bowling alley in Hawaii, and somehow, in the same meal, I also had the best oxtail soup I’ve ever tasted, which still doesn’t make sense no matter how many times I think about it.

It was raining. “Now what?” I said, because the beach was out, the pool was out, and I had little kids looking at me like I was supposed to have a backup plan ready to go. “Bowling,” they said, which felt like a strange pivot for Hawaii, but we got in the car anyway and drove about ten miles out, away from everything that looked like a vacation, to the first bowling alley that came up on the GPS.

We walked in and the first thing I noticed wasn’t the lanes, it was the vending machines, and not the usual kind filled with drinks and snacks, just rows of socks, which stopped me for a second because I realized immediately that of course no one has socks, everyone’s in flip-flops, and this is the one place you suddenly need them. “That’s kind of brilliant,” I said, filing it away like I had just learned something important.

We bowled for a while, did a few games, and then I noticed there was a restaurant in the back, not a snack counter with heat-lamp nachos, but a real restaurant in the back, with booths and tables and a room full of people who clearly weren’t there because they had just finished a game. “Let’s just eat here,” I said, because at that point I was curious.

Inside, it was packed, and not with tourists, which is always the first sign that something good is going on. The menus were laminated with pictures, the kind that lowers expectations immediately (think Denny’s), but then the food started coming out around us, and it didn’t match the menu at all. Oxtail soup that I was familiar enough with from travel and still haven’t been able to find as good anywhere else, ahi with furikake, loco moco that looked like someone cared about it, and suddenly the whole place didn’t feel like a bowling alley anymore, even though it clearly still was. Everything was off the charts. Unexpected.

“Do you want dessert?” she asked, and of course the answer was yes, so I turned over the laminated menu and chose carrot cake without thinking about it too much. It arrived tall, showstopping tall, the kind of layered slice that makes you pause because it’s more than you expected, and I remember thinking it was probably going to be fine.

It wasn’t. It was better than ever.

It was soft all the way through, a very well-made carrot cake with thick frosting that really belonged there, and I’ve spent years trying to match that energy of the perfect carrot cake ever since without ever quite getting back to it.

This carrot cake is my version. Three layers, soft all the way through, nothing extra to break it up. If you’ve never experienced carrots and apricots together in a dessert, you’re going to be pleasantly surprised. They were made for each other, so I used apricot preserves between the layers. And I finished the whole thing with a white chocolate cream cheese buttercream, because I wanted something a little different than just cream cheese frosting or whipped cream.

When you cut into it, you’ll see exactly what you did.

Some things shouldn’t be that good, but when they are, you don’t forget. At least I don’t.

Why I Love This Carrot Cake

• Sometimes I want everything in a carrot cake. Other times I don’t. This is the version where I kept it simple.
• Not many carrot cakes are nut-free. This one doesn’t miss them.
• Carrot and apricot is not a stretch for me. “What is that?” It’s the apricot. People keep going back for another bite to figure it out.
• I used white chocolate in the buttercream with cream cheese to smooth out the tang so it doesn’t take over the carrot cake.

Ingredients

• Flour – Three cups. This is not where you experiment.
• Baking powder and baking soda – Both. You need both.
• Kosher salt – Necessary.
• Ground ginger, nutmeg, and cloves – This is where it starts to smell like carrot cake.
• Unsalted butter – In the cake and the frosting. There’s no version of this without butter.
• Granulated sugar and brown sugar – Granulated sugar adds structure. Brown sugar adds moisture, a chewier bite, and some caramelized flavor.
• Eggs – Room temperature. Otherwise, you’ll work harder than you need to.
• Vanilla extract – In both. Not optional, even if you think it is.
• Sour cream – Adds moisture. Use full-fat.
• Carrots – Freshly grated. Pre-shredded are not the same. Twelve medium carrots equal about 5 cups.
• Apricot preserves – This is the part that makes people stop mid-bite. A smooth apricot preserve works best.
• White chocolate – Use a good-quality white chocolate, like Guittard, Ghirardelli, or Callebaut. A higher cocoa butter content will give you better flavor and less sweetness. This is the same idea I use in my Buttercream Flag Cake recipe.
• Heavy cream – Helps melt the white chocolate. Use at least 35% fat.
• Cream cheese – This keeps the frosting from going too sweet.
• Confectioners’ sugar – Adds sweetness.

How to Make Carrot Cake with Apricot Filling

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prep the pans and carrots)
  Preheat the oven to 350°F. Spray three 8-inch pans, line with parchment, and spray again so nothing sticks later when you don’t feel like dealing with it. Grate enough carrots to get 5 cups and set aside. It looks like a lot. It is.
• Step Two (build the batter)
  Whisk the flour, baking powder, baking soda, salt, and spices together in a bowl. In another bowl, beat the butter, both sugars, eggs, and vanilla until fully combined. Add the dry ingredients in thirds, alternating with the sour cream, mixing on low and stopping as soon as it comes together. Don’t keep going just because. Fold in the carrots.
• Step Three (divide and bake)
  Divide the batter between the pans, about two-thirds full, and smooth the tops. Bake for 23 to 27 minutes, until the centers spring back and a toothpick comes out with a few moist crumbs. Let the cakes cool completely in the pans. Leaving them there keeps everything where you want it.
• Step Four (make the buttercream)
  Melt the white chocolate with the heavy cream and let it cool so it doesn’t turn everything into a mess. Beat the butter and cream cheese until smooth, then add the white chocolate. Mix in the confectioners’ sugar, salt, and vanilla, then beat until light and spreadable. If it looks too soft, give it a minute. It will come back.
• Step Five (assemble the cake)
  Set the first layer on a cake stand or plate and spread buttercream all the way to the edges, then add a layer of apricot preserves. Do it again with the second layer. Add the final layer, spread a thin layer of buttercream in the center, then pipe a border around the edge and fill the center with apricot preserves. Keep it inside the border unless you want to find out what happens next.

Recipe Tips

• If your ingredients are cold, you’ll feel it in the batter. It won’t come together the same way, and you’ll spend more time fixing something you didn’t need to break.
• Stop mixing the batter right when it comes together. There’s nothing waiting for you on the other side of that except a dense cake.
• The batter is supposed to feel thick. Not stiff, not loose. If it starts feeling too easy, you’ve probably gone too far.
• Let the cakes cool in the pans. It keeps everything where it should be instead of drying out.
• Spread the apricot preserves all the way to the edge. If you leave gaps, you’ll see them later.
• For the buttercream, the butter should be soft but still cool to the touch. The cream cheese should be slightly firmer. If both are too warm, the buttercream will loosen faster than you want.
• Let the melted white chocolate cool before adding it. If it’s warm, it will soften the buttercream and change the texture.
• If the cake layers dome slightly, that’s normal. You can leave them as is or level them before assembling.
• If the buttercream starts to feel too soft while assembling, give it a short chill and keep going.
• Pipe the border before adding the apricot on top. It keeps everything where it belongs.

Storage and Freezing

• Keep the cake in the refrigerator, covered, so it holds together the way you left it. Take it out about two hours before serving so it softens.
• If you’re storing slices, cover them or keep them in a container so they don’t dry out or pick up anything else in the fridge.
• For longer storage, freeze the cake layers before assembling. Let them cool, wrap them well, and freeze flat. When you’re ready, you can stack and frost them while they’re still slightly cold, which honestly makes the whole process easier.
• If the cake is already assembled, you can still freeze it. Just wrap it well and let it thaw slowly in the refrigerator so nothing changes or separates as it thaws.

FAQs

• Why is my carrot cake dry?
  It stayed in the oven too long or there was too much flour. This one should stay soft all the way through. If it doesn’t, you’ll know.
• Why did my cake sink in the middle?
  It wasn’t baked long enough or the oven door was opened too early. It needs time to set before you check it.
• Can I add nuts, pineapple, or coconut?
  You can. That’s a different version of carrot cake. I kept this one simple on purpose so you taste the apricot filling and flavored buttercream without distraction.
• Why use both baking powder and baking soda?
  Because it gives you the rise you want without throwing off the texture. They each do something slightly different.
• Do I have to use apricot preserves?
  No, but this is what makes this cake special. Without it, you’ll have a good carrot cake. With it, it becomes something worth remembering.
• Why didn’t my buttercream come together?
  The white chocolate was too warm or the butter and cream cheese were too soft. The butter should be soft but still cool, and the cream cheese slightly firmer.
• Why do you leave the cakes in the pans to cool?
  Cakes tend to dry out while cooling. If you leave the cakes in the pans until you are ready to assemble them, the layers stay moist. And since the pans have been prepared with nonstick spray or Baker’s Joy, the cakes will not stick, even if left in the pans for more than 24 hours. You can wrap the pans, with a cake layer inside, in plastic wrap and store in the refrigerator for a day before assembling. The layers come out easily.
• Can I quickly cool the cakes to room temperature?
  Yes. Placing the pan, with the cake inside, in the refrigerator or freezer will cool the cake quickly, so you can assemble the cake faster.
• Is there a way to cool the melted white chocolate and cream mixture quickly?
  Yes. If you stir the mixture, it will cool faster. You can also place it in the refrigerator or freezer to chill it quickly.
• Do I have to use store-bought apricot preserves, or can I make my own?
  You can make your own preserves or compote for this recipe. I prefer Bonne Maman apricot preserves for the texture and lower sugar profile.

From My Kitchen Notes

Just a few observations.

• Some places don’t look like anything until you’re already inside them.
• There’s always a moment where you realize you’re not there by accident, even if it started that way.
• I still think about those sock machines. Not because of the socks, but because someone understood exactly what people were going to need before they did. I’ve always respected someone who can anticipate needs without asking.
• Carrot cake gets complicated when people don’t trust it to hold on its own.
• I grew up with apricot trees, so the flavor was always around. They showed up every year whether we were ready or not, and you either used them or you watched them go to waste. This is where I discovered the carrot-apricot combo.
• There’s a difference between adding something because it belongs there and adding something because you’re unsure. You can usually tell which one it is.
• Bowling alleys are not where you expect to remember anything important. That’s probably why it worked.
• Some things are better when you don’t interfere with them too much after they start coming together. You feel it when you go past that point.
• Not everything that looks simple is easy to get right. And not everything that looks complicated is worth the effort.
• There are combinations you don’t have to think about once you know them. Carrot and apricot is one of those.
• You don’t need a reason every time.
• There’s a moment in baking where you either keep going or you stop and trust what you’ve already done. It matters which one you choose.
• Some things only make sense once you see them cut open. Until then, you’re just guessing.
• I’ve never trusted places that try too hard to convince you. The good ones don’t bother.
• You don’t always know what you’re walking into. That doesn’t mean you’re not supposed to be there.
• Apricot has a way of presenting itself and then staying with you longer than you expect. It doesn’t compete, it just stays.
• There’s a point where adding more stops improving anything, and you either notice it or you don’t.
• You can tell when something was handled carefully the whole way through. It shows up in the final cut whether anyone talks about it or not.
• Some things don’t need to be pushed to become something more. They just need to be met where they already are.
• You can tell when something was right from the start. You don’t have to ask.

More Carrot Cake, Different Angles

• Carrot Cake Cupcakes – cream cheese frosting, coconut, candy eggs.
• Brown Butter Carrot Bundt Cake – nutty cake with cream cheese frosting.
• Carrot Apple Cake – goat cheese frosting, carrots, apples.

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Print Recipe

5 from 4 votes

Carrot Cake with Apricot Filling and White Chocolate Cream Cheese Buttercream

Carrot cake made from scratch with apricot filling layered between each cake. Finished with white chocolate cream cheese buttercream.

Prep Time30 minutes mins

Cook Time25 minutes mins

Additional Time:35 minutes mins

Total Time1 hour hr 30 minutes mins

Course: Cake, Dessert

Cuisine: American

Keyword: carrot cake from scratch, carrot cake with apricot filling, carrot layer cake, cream cheese buttercream cake, fall carrot cake recipe, nut free carrot cake

Servings: 12 slices

Calories: 620kcal

Author: Cathy Pollak

Equipment

• food processor or box grater. For grating carrots.
• 3 cake pan 8-inch round (20 cm) For even consistent layers. (These are my favorite baking pans)
• mixing bowls For separating wet and dry ingredients.
• rubber spatula For folding and scraping the batter.
• Stand Mixer or hand mixer. For proper aeration of butter and sugar.
• parchment paper Prevents sticking and keeps layers intact.
• piping bag with large star tip For finishing the top edge. (optional)

Ingredients

• cooking spray

Cake Batter:

• 5 cups (250 g) grated carrots
• 3 cups (360 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1 tsp (6 g) baking soda
• 1 tsp (2 g) kosher salt
• 1 tsp (2 g) ground ginger
• ½ tsp (1 g) ground nutmeg
• ½ tsp ( 1 g) ground cloves
• 1 cup (226 g) unsalted butter room temperature
• 1 cup (198 g) granulated sugar
• ½ cup (106 g) light brown sugar
• 4 large eggs room temperature
• 1 tsp (5 ml) vanilla extract
• 1 cup (227 g) full-fat sour cream room temperature

White Chocolate Cream Cheese Buttercream:

• 3 oz (85 g) white chocolate
• 2 tbsps (30 g) heavy cream
• ¾ cup (170 g) unsalted butter You want cool room temperature for buttercream 65–68°F (18–20°C)
• 2 oz (57 g) full-fat cream cheese Slightly cooler than the butter, around 60–65°F (16–18°C)
• 3¼ cups (367 g) confectioners' sugar
• ½ tsp (3 g) kosher salt
• 1 tsp (5 ml) vanilla extract

Filling:

• 1 jar (11.8 oz / 335 g) apricot preserves (I prefer Bonne Maman apricot preserves)

Instructions

• Preheat the oven to 350°F (175°C). Spray three 8-inch (20 cm) round cake pans with nonstick spray, line the bottoms with parchment circles, and spray again.
  cooking spray
• Grate the carrots using a food processor or box grater. Measure 5 cups (250g) and set aside. (Do not use pre-shredded carrots.)
  5 cups (250 g) grated carrots
• In a medium bowl, whisk together the flour, baking powder, baking soda, kosher salt, ginger, nutmeg, and cloves until evenly combined.
  3 cups (360 g) all-purpose flour, 1 tbsp (12 g) baking powder, 1 tsp (6 g) baking soda, 1 tsp (2 g) kosher salt, 1 tsp (2 g) ground ginger, ½ tsp (1 g) ground nutmeg, ½ tsp ( 1 g) ground cloves
• In a large bowl or stand mixer, beat the butter on high speed until lightened in color and fluffy, about 2 minutes. Add the granulated sugar and brown sugar and continue beating on high speed for about 3 minutes, until fully combined and airy. Add the eggs one at a time, mixing well after each addition, then add the vanilla and beat until smooth. Scrape down the sides and bottom of the bowl as needed.
  1 cup (226 g) unsalted butter, 1 cup (198 g) granulated sugar, ½ cup (106 g) light brown sugar, 4 large eggs, 1 tsp (5 ml) vanilla extract
• Add one-third of the dry ingredients and mix on low speed just until mostly combined. Add half of the sour cream and mix on low until just incorporated. Add another third of the dry ingredients, followed by the remaining sour cream, then the final third of the dry ingredients, mixing on low speed and stopping as soon as the batter comes together. Fold in the grated carrots with a spatula until evenly distributed.
  1 cup (227 g) full-fat sour cream
• Divide the batter evenly between the prepared pans, filling each pan about two-thirds full (16 to 17 ounces / 615 to 620g per pan), and smooth the tops.
• Bake on the center rack for 23 to 27 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out with a few moist crumbs.
• Remove from the oven and allow the cakes to cool completely in the pans to retain moisture and keep the layers level.
• To make the white chocolate cream cheese buttercream, combine the white chocolate and heavy cream in a microwave-safe bowl and heat for 30 seconds. Stir until smooth, then continue heating in 10 to 15 second intervals if needed until fully melted. Set aside and allow to cool to room temperature.
  3 oz (85 g) white chocolate, 2 tbsps (30 g) heavy cream
• In a medium bowl, beat the butter and cream cheese on high speed until smooth and fluffy. Add the cooled white chocolate mixture and beat until fully incorporated. Add the confectioners' sugar, kosher salt, and vanilla. Mix on low speed until combined, then increase to high speed and beat until light and spreadable.
  ¾ cup (170 g) unsalted butter, 2 oz (57 g) full-fat cream cheese, 3¼ cups (367 g) confectioners' sugar, ½ tsp (3 g) kosher salt, 1 tsp (5 ml) vanilla extract
• Place one cooled cake layer on a cake stand or plate, top side up. Spread about ½ cup (120g) of buttercream evenly over the surface, taking it to the edges. Spoon ¼ cup (80g) of apricot preserves over the buttercream and spread evenly.
  1 jar (11.8 oz / 335 g) apricot preserves
• Place the second cake layer on top, top side up, and repeat with another ½ cup (120g) buttercream followed by ¼ cup (80g) apricot preserves.
• Place the third cake layer on top, top side up. Spread about ¼ cup (60g) buttercream in the center of the cake, leaving a border around the edges. Transfer the remaining buttercream to a piping bag fitted with a large star tip and pipe a border around the top edge of the cake. Spoon about ½ cup (160g) apricot preserves into the center and gently spread to fill the space within the buttercream border.
• Let the cake sit briefly before serving to allow the buttercream to set slightly.

Notes

• Use freshly grated carrots for the best texture; pre-shredded carrots stay too firm in the batter.
• Do not overmix once the flour is added to keep the cake tender
• Cooling the cakes in the pans helps retain moisture and prevents the layers from drying out.
• The buttercream will soften as you work; chill briefly if needed before finishing the cake.
• Apricot preserves should be spread all the way to the edge for even distribution in each slice.
• Tempertature for butter and cream cheese matter when making buttercream. Butter should give slightly when pressed, not shiny or greasy. Cream cheese should still feel firm, not loose or spreadable. This keeps the buttercream stable enough to pipe, not overly soft and not greasy.

 

If you’re making this Carrot Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Nutrition Facts

Carrot Cake with Apricot Filling and White Chocolate Cream Cheese Buttercream

Amount Per Serving (180 g)

Calories 620 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 20g125%

Polyunsaturated Fat 2g

Monounsaturated Fat 9g

Cholesterol 135mg45%

Sodium 320mg14%

Potassium 210mg6%

Carbohydrates 75g25%

Fiber 2g8%

Sugar 55g61%

Protein 6g12%

Vitamin A 760IU15%

Vitamin C 3mg4%

Calcium 120mg12%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Carrot Cake with Apricot Filling? I’d love to hear how it turned out – leave a comment below and let me know.

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