Comments on: Delicious Carrot Cake with Apricot Filling and White Chocolate Buttercream (no nuts, no raisins!)

By: Courtney Rich

Courtney Rich — Tue, 19 Mar 2024 15:32:45 +0000

In reply to Andrea. Hi! After I've done my crumb coat and chill the cake for 10-15 minutes, I use my straight icing spatula with a slater of buttercream and spread it on in little sections, making sure to overlap them as I add more buttercream.

By: Andrea

Andrea — Sun, 25 Feb 2024 12:50:32 +0000

Love this recipe! I unfortunately can’t master the rough texture that you’ve created on the cake . Would you mind giving a simple step by step ? Do you use an off set spatula and just apply it in streaks ? Do you cover the whole cake then use your bench scraper ? Thanks in advance!

By: Courtney Rich

Courtney Rich — Tue, 13 Feb 2024 19:57:16 +0000

In reply to Su. yes!

By: Su

Su — Sun, 28 Jan 2024 03:26:17 +0000

Hi Courtney! My husband was asking for a carrot cake for his coming birthday but my kids are not big fan the traditional ones, and for my surprise I came across with this cake which sounds My question is how “firm” is the cake as I’m thinking of adding an extra tier to feed more mouths. Would it be all right?

By: Courtney Rich

Courtney Rich — Mon, 24 Apr 2023 20:51:15 +0000

In reply to Teresa. You can baked in 9x13 or sheet pan!

By: Courtney Rich

Courtney Rich — Mon, 10 Apr 2023 16:06:31 +0000

In reply to Lesley. Teaspoons

By: Lesley

Lesley — Fri, 07 Apr 2023 14:40:16 +0000

Courtney, can you clarify the measurement of cornstarch in the compote? Is it supposed to be teaspoons (your measurement) or tablespoons (grams listed)? Thanks!!

By: Jenna

Jenna — Sun, 02 Apr 2023 15:10:58 +0000

I’m thinking of making this cake next week for Easter. I was wondering if there’s a reason you used butter instead of oil, as in traditional carrot cake? I have never been able to get a moist butter cake. Could I substitute oil, or even 1/2 oil 1/2 butter in this recipe? Or do you feel you traditional carrot cake recipe that uses oil and apple sauce might work with the apricot filling and white chocolate buttercream?

By: Teresa

Teresa — Tue, 21 Mar 2023 02:33:50 +0000

How many oz are the apricot cans?

Is milk powder the same as non- instant powdered milk or instant powder milk?

Is this recipe too large to bake in a 9×13 pan? (Plan on slicing in half to add filling). Or bake on a sheet pan and cut in half to stack in layers?

By: Julie

Julie — Thu, 10 Nov 2022 18:26:05 +0000

I can’t find canned apricots anywhere, think I could used dried?

By: Jennifer

Jennifer — Tue, 26 Apr 2022 03:34:09 +0000

This flavor is amazing. However, I think I should’ve tried to “dry out” the carrots a bit. Cake was so moist it actually broke in half when I took it out of the pan. ☹️

Also, in the direction portion of the recipe for the pretzel filling it lists salt as an ingredient- but salt is not listed in the ingredients section- so not sure if it calls for salt or not?? I was using the recipe out of my Cake by Courtney cookbook.

By: Becke

Becke — Fri, 15 Apr 2022 00:40:43 +0000

In reply to Courtney Rich. Quarter sheet pan or half? Thank you!!!

By: Courtney Rich

Courtney Rich — Wed, 06 Apr 2022 23:17:04 +0000

In reply to Becke. Just keep an eye on the bake time. No other adjustments.

By: Becke

Becke — Sat, 02 Apr 2022 13:32:53 +0000

If I wanted to bake this in a sheet pan to assemble as a naked cake how should I adjust the recipe?

Thank you

By: Tara C.

Tara C. — Mon, 06 Dec 2021 14:32:20 +0000

In reply to cakebycourtney. This cake is great!! I made the white chocolate pretzel filling with half malted milk powder and it tasted great!! I love that white chocolate pretzel filling especially with the malted milk powder!! Thanks so much for sharing your recipes!!

By: cakebycourtney

cakebycourtney — Tue, 03 Aug 2021 02:42:35 +0000

In reply to Tara. I didn't want a strong ginger flavor in my cake. I think trying out some new things like the malted milk sounds fun! Let me know how it tastes.

By: cakebycourtney

cakebycourtney — Tue, 20 Jul 2021 14:08:08 +0000

In reply to Tara c.. My white chocolate peppermint cake! Perfect for Christmas!

By: Tara c.

Tara c. — Sat, 17 Jul 2021 17:53:32 +0000

Made this for my father's birthday, he is a big carrot cake fan. He loved it! It was a big hit for everyone. They kept raving about how moist it was and loved the white chocolate filling. I just changed the icing to Italian buttercream with white chocolate. Do you have any other recipes with the white chocolate pretzel filling? I will be making this cake again. Thanks so much for sharing!

By: Tara

Tara — Thu, 15 Jul 2021 14:22:32 +0000

I am in the process of making this and I was wondering why you did not put the 1/2 cup (125 mL) finely chopped crystallized ginger or stem ginger in syrup and 1 orange like Sweetopia. Is this because your were making your own recipe inspired by hers? What do you think if I did add these 2 ingredients? Do you think the ginger would be to over powering? And would the orange change the butter and make it to runny? Also what do you think if I used some powdered MALTED milk along with the regular powder milk in the white chocolate pretzel filling? Thanks so much for sharing all your wonderful recipes. I love all the extra additions especially in your advanced cakes.

By: cakebycourtney

cakebycourtney — Mon, 26 Apr 2021 21:33:24 +0000

In reply to Alicia Pettry. I haven't tried, but I think you should be ok without it.

By: cakebycourtney

cakebycourtney — Tue, 13 Apr 2021 15:19:29 +0000

In reply to Dena. Thank you!

By: Alicia Pettry

Alicia Pettry — Sat, 03 Apr 2021 20:13:28 +0000

I have a dairy allergy and my coconut milk powder didn’t arrive in time. Can I still make the pretzel filling with something else or without the milk powder? Thanks!

By: Dena

Dena — Fri, 02 Apr 2021 22:16:54 +0000

The best cake ever.

By: cakebycourtney

cakebycourtney — Tue, 13 Oct 2020 15:36:15 +0000

In reply to Christina.

Absolutely! And sorry about the error page. Check out my “Classic Carrot Cake” – it has a cream cheese buttercream you’ll love!