Untraditional Carrot Cake with Apricot Filling and White Chocolate Buttercream

cakebycourtney.com

Mazie Smith

subheading: FOR THE CAKE:

5 cups (420 g) freshly grated carrots

2 ½ cups plus 2 tablespoons (315 g) all purpose flour

1 tbsp (12 g) baking powder

1 tsp (4 g) baking soda

1 tsp (6 g) salt

1 tsp (2.6 g) ground ginger

1 cup (226 g) unsalted butter, at room temperature

1 ½ cups (300 g) granulated sugar

4 eggs, at room temperature

1 tsp (4.2 g) vanilla

1 cup (240 g) buttermilk, at room temperature

subheading: FOR THE WHITE CHOCOLATE PRETZEL FILLING (ADAPTED FROM MILK BAR):

½ cup (62.5 g) milk powder

½ cup (60 g) crushed pretzels, I pulverized mine in my magic bullet

2 tablespoons (16.9 g) cornstarch

2 tablespoons (25 g) sugar

5 tablespoons (70.6 g) butter, melted

¼ cup (31.25 g) milk powder

¾ cup (127.5 g) white chocolate, melted

I suggest doubling the filling to snack on!

subheading: FOR THE APRICOT COMPOTE:

2 cans apricots, drained or 2 cups fresh apricots, diced

½ cup (100 g) sugar

2 teaspoons (16.8 g) cornstarch, sifted

subheading: FOR THE BUTTERCREAM:

2 cups (452 g) unsalted butter, slightly chilled

5 ounces white chocolate, melted

5 ½ cups (687.5 g) powdered sugar, measured and then sifted

Pinch of salt

¼ cup (57.75 g) heavy whipping cream

1 teaspoons (4.2 g) pure vanilla extract

note: This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra ½ batch.

Directions at cakebycourtney.com

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