Ingredients

Sponge Biscuit

170 grams (6 ounces) flour
170 grams (6 ounces) carrots
170 grams (6 ounces) sugar
2 eggs
100 milliliters (3.4 fluid ounces) yogurt
125 milliliters (4.2 fluid ounces) vegetable oil
100 grams (3.5 ounces) roasted nuts
10 grams (0.35 ounces) baking powder
3 grams (0.1 ounces) baking soda
10 grams (0.35 ounces) cinnamon

Confit (for 1 layer)

200 grams (7 ounces) canned apricots
40 grams (1.4 ounces) sugar
5 grams (0.2 ounces) cornstarch
5 grams (0.2 ounces) gelatin (Dr. Oetker)
30 grams (1 ounce) water

Cream

600 grams (21.2 ounces) cream cheese
200 grams (7 ounces) cream (33-35%)
60 grams (2.1 ounces) powdered sugar

Topping Cream

600 grams (21.2 ounces) cream cheese
100 grams (3.5 ounces) cream (33-35%)
40 grams (1.4 ounces) powdered sugar

Instructions

Step 1

1. Grate the carrots finely or chop them with a blender. Chop the roasted nuts either with a knife or a blender. Mix the flour with baking powder, baking soda, and cinnamon, then sift all ingredients. For best results, use room temperature ingredients.

Step 2

2. Whip the eggs with sugar until they increase in volume and whiten. Add vegetable oil and plain yogurt, then whip with a mixer at low speed. Add the grated carrots and dry ingredients. Finally, add the nuts and knead the dough until smooth, still at low speed. Avoid over-mixing to keep the batter light and airy.

Step 3

3. Divide the dough into three equal parts and bake in an oven preheated to 160°C (320°F) for 25-30 minutes. Use three molds with a diameter of 16 cm (6.3 inches). Rotate the pans halfway through baking to ensure even cooking.

Step 4

4. For the confit, cover the gelatin with water and let it swell. Cut the apricots into small pieces, put them in a saucepan, add sugar, and bring to a boil. Boil for several minutes, then mix cornstarch with the remaining sugar and add to the saucepan, stirring constantly. Boil for another 2 minutes until the mixture thickens. Remove from the stove and blend until smooth. Dissolve the swollen gelatin in a water bath and add to the apricot mixture, blending until smooth. Line the bottom of a 14 cm (5.5 inches) springform with 2-3 layers of cling film and freeze the mixture until it hardens.

Step 5

5. To make the cream, whisk all ingredients together until fluffy and thick, about 5 minutes. Chill your mixing bowl and beaters for better results.

Step 6

6. To assemble the cake, spread a small amount of cream on the center of a plate and place the first cake layer on top. If desired, soak the cakes with canned apricot syrup (30-40 ml / 1.00-1.35 fl oz per cake layer). Spread a layer of cream, followed by the frozen confit, and another layer of cream. Repeat until the cake is assembled. Place the cake in a springform ring and refrigerate for 6-8 hours to harden. This resting time allows the flavors to meld and the cake to set properly.

Step 7

7. Apply the topping cream to the cake once the chilling time is over. Use an offset spatula for a smooth finish.

Servings

💡 Serving Suggestions & Ideas:

🎉 Hosting a party? Serve this carrot sponge cake as the centerpiece dessert. Slice it into generous portions and pair it with a side of vanilla ice cream for an extravagant treat. The creamy layers and hint of roasted nuts will have your guests swooning! 🍨

☕ Enjoying a quiet afternoon tea? This cake pairs beautifully with a cup of Earl Grey or any robust tea. The subtle spice from the cinnamon and the tangy apricot confit create a delightful medley that enhances the flavors of your favorite brew. 🫖

🍽️ For a more elegant presentation, decorate the top with edible flowers and a dusting of powdered sugar. This touch of decor elevates the visual appeal and makes every slice Instagram-worthy. 📸

Equipment

Hand Mixer

Ideal for whipping eggs and mixing batters smoothly without any lumps.

Sifter

Ensure your flour and dry ingredients are well-aerated for a light and fluffy cake.

Springform Pans

Perfect for baking the cake layers evenly and facilitating easy removal.

Hand Blender

Used for mashing the apricot filling until it’s silky smooth.

Cling Film

Helps to line the springform and set the apricot confit without messy spills.

Variations

💡 Gluten-Free Variation: To make this cake gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients are gluten-free certified. 🥳

🌱 Vegan Variation: Replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg, let sit for 5 minutes). Use dairy-free cream cheese and vegan cream alternatives. 🥕

Faq

  • How do I prevent my cake from sticking to the pan?

    Make sure to properly grease and line your springform pans with parchment paper.

  • Can I make the apricot confit in advance?

    Yes, you can prepare the confit and freeze it until you’re ready to assemble the cake.

  • Why is my cake dense and not fluffy?

    This can happen if you overmix the batter or don’t sift the dry ingredients properly.

  • How do I know when my cake layers are done baking?

    Insert a toothpick in the center; if it comes out clean, the layers are done.

  • Can I use fresh apricots instead of canned?

    Yes, but you may need to adjust the sugar content and cooking time to compensate for the different water content.

  • How do I achieve smooth frosting?

    Ensure your cream cheese is at room temperature before beating and avoid overmixing to prevent air bubbles.

Nutrition facts

Carrot cake with apricots
Recipe Yield:1 cake (16 servings)
Calories:Each serving contains approximately 245 calories.
Calories (Min - Max):230 - 260
Total Fat:12g
Saturated Fat:8g
Protein:4g
Total Carbohydrate:28g
Total Sugars:18g