Apricot Carrot Cake with Honey Cream Frosting

Makes 1 (8-inch) cake

A spiced three-layer carrot cake studded with dried apricots and toasted pecans, frosted with honeyed cream cheese and mascarpone.

prepPreheat oven to 375°F / 190°C
prepSpray 3 (8-inch) round cake pans with baking spray with flour
128 g dried unsulphured apricots, finely chopped	Toss apricots with 1 tsp flour			Fold in carrot, pecans & apricots	Divide batter among pans	Bake 375°F / 190°C, 25–35 min	Cool in pans 15 min, turn out	Cool completely on wire racks	Spread frosting between layers & on top	Garnish with pecans & carrots
5 large eggs / 250 g, room temperature	Beat eggs & sugar until pale, 3 min	Add oil in slow stream, beat 3–5 min	Sift & fold in dry ingredients
467 g granulated sugar
224 g olive oil
10 g baking soda
281 g all-purpose flour
4 g ground cinnamon
1 g ground allspice
1 g ground nutmeg
¼ teaspoon kosher salt
284 g shredded carrot
113 g toasted and chopped pecans
450 g cream cheese, softened	Beat cream cheese & mascarpone	Add honey, beat until combined	Gradually add confectioners' sugar
112 g mascarpone cheese
63 g honey
240 g confectioners' sugar

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