Carrot Cake with Apricot Filling

September 15, 2017

370

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!

FOR THE CAKE
2 cups flour, plus more for the pans
1 cup full fat sour cream
3 teaspoons baking soda
1 teaspoon cinnamon
¾ teaspoon salt
1 cup sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups shredded carrots
½ cup apricot preserves
Cooking spray for pans

FOR THE FROSTING
8 ounces cream cheese, room temperature
¼ cup sweet butter, room temperature
1½ 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...
See the full directions on my site

Nutritions

Calories
6113

Sodium
7052mg
293% DV

Fat
227g
349% DV

Protein
75g
150% DV

Carbs
965g
328% DV

Fiber
45g
180% DV

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