Carrot Apricot Cake – carrot ginger cake layer with white chocolate pretzel filling, apricot compote, and white chocolate buttercream.
Reinventing Carrot Cake
I don’t learn about you, however I haven’t at all times been a fan of carrot cake. Growing up, I’d eat (or not eat, in actuality) the very conventional model: spiced carrot cake layers with raisins and nuts, coated in cream cheese frosting. I’d at all times take one chew and push my plate away. Nuts, no thanks. Raisins, no thanks. Not in my muffins!
It wasn’t till a pair years in the past that I made a decision to check out a few new carrot cake recipes from a few of my favourite bakers, together with Sweetapolita and Milk Bar’s Cristina Tosi. I used to be initially drawn to the Sweetapolita recipe as a result of Rosie doesn’t use nuts or raisins in her cake. She additionally contains candied ginger and orange zest, and used a white chocolate buttercream. All of which I really like and knew would style wonderful collectively in a cake.
Rosie’s cake didn’t disappoint within the least. It shortly modified my opinion of carrot cake and have become my go-to Easter cake.
Then, final 12 months, I made a decision to check out Milk Bar’s Carrot Cake. I’ve beloved so most of the Milk Bar muffins and was desirous to see how Cristina reinvented this conventional cake. Unfortunately, I used to be a bit disenchanted. The cake itself was just about a typical spice cake, and the cheesecake filling was a bit of overwhelming. I did love the graham cracker frosting and graham crust although! Just all collectively, the cake wasn’t my favourite.
My Take on the Classic: Carrot Apricot Cake with White Chocolate Pretzel Crack Filling
As I used to be enthusiastic about creating my very own carrot cake recipe this 12 months, I knew I wished to do one thing with fruit. I racked my mind for one thing that I hadn’t seen used with carrot cake (i.e. no pineapples, no oranges, no strawberries) and one thing that will praise the cake nicely. I landed on apricots and was so enthusiastic about it. But, in the event you caught my Instagram tales just lately, you noticed my pleasure was squashed a bit once I realized I didn’t time my seasons proper with this one! No contemporary apricots in March. Duh! What was I considering!
Well, that wasn’t going to cease me. I went with my backup plan and snagged some canned apricots to make my compote. It labored superbly.
White Chocolate Pretzel Filling
The different ingredient I wished so as to add to this conventional cake was some type of texture, and never within the type of nuts. While speaking to my mother about some concepts, she advised making an attempt one thing with pretzels. I wasn’t bought on it straight away, however the extra I assumed concerning the crunchy, salty pretzels on this cake, the extra the thought grew on me. I simply wanted so as to add them the best approach.
As I used to be considering of easy methods to create the best pretzel filling, I remembered Milk Bar has a recipe for Milk Crumbs, which is principally flour and milk powder baked in butter and coated in white chocolate. (Seriously heaven!). I performed round with the recipe a bit of and subbed crushed pretzels for the flour and got here up with the White Chocolate Pretzel “Crack” Filling. You guys! This stuff is not any joke! If I have been you, I’d make double the recipe known as for since you’ll not solely need to add extra to every slice of cake as you serve it, you’ll need to snack on these items all day lengthy.
I then determined to go along with a white chocolate buttercream like Rosie did in her cake. It’s rather less conventional and pairs completely with the apricot compote and white chocolate pretzel filling.
Of course, in the event you love the standard cream cheese frosting in your carrot cake, go proper forward and whip up THIS frosting recipe as an alternative. It’s wonderful
Have I bought you on it but? I actually hope so as a result of I can’t wait to listen to what you suppose!
Enjoy and have a beautiful Easter weekend.