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


  • 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


  • 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.


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.


💡 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. 📸


💡 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. 🥕


  • 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
Total Carbohydrate:28g
Total Sugars:18g