Name: Moist Apricot Carrot Cake with Cream Cheese Frosting and Fresh Herb Garnish
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 2 large eggs; 1/2 cup vegetable oil; 1/2 cup brown sugar; 1/4 cup granulated sugar; 1 tsp vanilla extract; 1 1/2 cups grated carrots (about 2–3 medium carrots); 1/2 cup chopped dried apricots; 1/4 cup crushed pineapple, drained; 1/2 cup chopped walnuts or pecans (optional); 8 oz cream cheese, softened (for frosting); 1/4 cup unsalted butter, softened (for frosting); 1 1/2 cups powdered sugar (for frosting); 1 tsp vanilla extract (for frosting); Fresh herbs (e.g., mint or thyme) for garnish

Jump to Recipe

Why You’ll Love This Recipe

This apricot carrot cake is a fresh take on the beloved classic, offering a perfect balance of natural sweetness, spice, and creaminess. The combination of grated carrots and chopped dried apricots gives the cake a moist, dense crumb, while the cream cheese frosting adds the rich, tangy finish that every carrot cake needs. What sets this version apart is the herbaceous topping—think mint or thyme—which adds a subtle freshness and elevates the flavor into something truly elegant. It’s a rustic, refined cake that fits just as well at a casual brunch as it does on a special occasion table.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour
Baking powder and baking soda
Ground cinnamon, nutmeg, and cloves
Salt
Eggs
Granulated sugar and brown sugar
Vegetable oil (or melted butter)
Fresh carrots, finely grated
Dried apricots, chopped
Crushed pineapple or applesauce (optional, for extra moisture)
Vanilla extract
Chopped walnuts or pecans (optional)

For the Frosting:

Cream cheese, softened
Unsalted butter, softened
Powdered sugar
Vanilla extract
Pinch of salt

For Garnish:

Fresh herbs (such as mint, thyme, or lemon balm)
Additional chopped apricots or nuts (optional)

Directions

Preheat the oven. Set the oven to 175°C (350°F). Grease and line two 8-inch round cake pans or a 9×13-inch rectangular pan.
Mix the dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, salt, and spices until well combined.
Prepare the wet ingredients. In a separate bowl, beat eggs with the sugars until light and fluffy. Slowly mix in the oil and vanilla extract.
Combine. Add the dry ingredients to the wet, stirring gently. Fold in the grated carrots, chopped apricots, and crushed pineapple or applesauce if using. Add nuts if desired.
Bake. Pour the batter evenly into prepared pans. Bake for 35–40 minutes (round pans) or 45–50 minutes (rectangular pan), or until a toothpick inserted in the center comes out clean.
Cool completely. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.
Make the frosting. In a medium bowl, beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt. Beat until fluffy.
Assemble and decorate. If using round layers, frost between layers and over the top. Garnish with chopped apricots, herbs, and nuts as desired.

Servings and Timing

Servings: 10–12 slices
Prep Time: 25 minutes
Bake Time: 40 minutes
Cooling + Frosting Time: 1 hour
Total Time: ~2 hours 5 minutes

Variations

Fruit swap: Use golden raisins, dried cranberries, or chopped dates in place of apricots.
Coconut version: Add shredded coconut to the batter for a tropical touch.
Lighter frosting: Substitute half of the cream cheese with Greek yogurt.
Gluten-free: Use a gluten-free flour blend and adjust moisture as needed.
Mini cakes or cupcakes: Divide into muffin tins and bake for 20–25 minutes.

Storage / Reheating

Refrigeration: Store frosted cake in the refrigerator for up to 5 days in an airtight container.
Freezing: Wrap unfrosted cake layers tightly and freeze for up to 2 months. Thaw and frost before serving.
Room temperature: If unfrosted, it can be stored at room temp for 1 day in a cool, dry place.
Reheating: Not recommended for frosted cakes; serve chilled or at room temperature.

FAQs

1. Do I need to soak the dried apricots before baking?

If your apricots are very firm, soak them in hot water for 5–10 minutes to soften before chopping.

2. Can I use fresh apricots instead?

Yes, but fresh apricots have more moisture, which may slightly alter the texture. Reduce other liquids slightly.

3. What’s the best way to grate the carrots?

Use the fine side of a box grater for a soft texture that blends smoothly into the batter.

4. Can I make this cake in advance?

Absolutely. The flavors often deepen when made a day ahead. Frost just before serving for best texture.

5. Is the herb garnish necessary?

No, but it adds visual elegance and a subtle aromatic contrast that enhances the overall flavor profile.

6. Can I make this dairy-free?

Yes, use dairy-free cream cheese and butter alternatives. Ensure your sugar is also vegan if needed.

7. Why is my cake too dense?

Overmixing the batter or using coarsely grated carrots can result in a heavy texture. Mix gently just until combined.

8. Can I reduce the sugar?

You can slightly reduce both the white and brown sugar, though it may affect the overall sweetness and moisture.

9. Can I use canned apricots?

Canned apricots are too soft and moist for this recipe. Stick to dried or well-drained fresh ones.

10. What herbs work best for garnish?

Mint adds brightness, thyme offers a floral note, and lemon balm gives a light citrus lift—choose based on your flavor preferences.

Conclusion

The Moist Apricot Carrot Cake with Cream Cheese Frosting and Fresh Herb Garnish is a beautiful and unexpected twist on a classic. The sweetness of apricots, the texture of carrots, and the richness of cream cheese come together in a cake that feels both nostalgic and new. With the simple elegance of fresh herbs and a moist crumb that keeps well for days, this is a go-to dessert for any season and any occasion.