Comments on: Carrot Cake with Apricot Filling and White Chocolate Cream Cheese Buttercream

By: Cathy Pollak

Cathy Pollak — Tue, 21 Apr 2026 15:55:38 +0000

In reply to ann.

You can turn this into cupcakes pretty easily. Fill the liners about two-thirds full and bake at 350°F until the tops spring back and a toothpick comes out with a few crumbs, usually around 18–22 minutes depending on your oven.

Skip the apricot layer inside and just core the centers after baking, then spoon a little apricot preserves in and frost over it. That keeps it from getting messy in the oven.

The buttercream works the same, just keep an eye on the texture so it’s not too soft when piping.

By: ann

ann — Tue, 21 Apr 2026 15:49:29 +0000

Recommendations for making this recipe into cupcakes? Thank you

By: Elise

Elise — Wed, 08 Apr 2026 21:38:53 +0000

This carrot cake was the hit of our celebration. And you’re right, the carrot flavor with apricot was divine!

By: Geoff

Geoff — Sat, 04 Apr 2026 15:37:50 +0000

This cake is absolutely gorgeous. I just finished it and it it so beautiful!

By: Shayna

Shayna — Wed, 01 Apr 2026 11:46:35 +0000

Just made this beautiful cake and cut myself a large slice. It was so wonderful. What a fun recipe.

By: Kelso Gary

Kelso Gary — Sun, 29 Mar 2026 10:54:25 +0000

Finding food that’s good in the most unexpected places is fun. Really enjoyed your secret find.