Carrot Apricot Cake with White Chocolate Pretzel Crack Filling

cakebycourtney.com

Stacey Vance

5 cups grated carrots

2 ½ cups, plus 2 tablespoons all-purpose flour

1 tbsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground ginger

1 cup unsalted butter, at room temperature

1 ½ cups granulated sugar

4 large eggs, at room temperature

1 tsp vanilla

⅔ cup buttermilk, at room temperature

subheading: FOR THE WHITE CHOCOLATE PRETZEL "CRACK" FILLING (ADAPTED FROM MILK BAR'S MILK CRUMB RECIPE):

½ cup milk powder

¼ cup crushed pretzels (I pulverized mine in my magic bullet)

2 tablespoons cornstarch

2 tablespoons sugar

½ teaspoon kosher salt

4 tablespoons butter, melted

¼ cup milk powder

3 ounces 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 sugar

2 teaspoons cornstarch, sifted

subheading: FOR THE WHITE CHOCOLATE BUTTERCREAM:

2 cups, unsalted butter, at room temperature (taken out of the fridge about a 30 to 60 minutes before use - should still feel cold to the touch)

5 ounces white chocolate, melted

5 ½ cups powdered sugar, measured and then sifted

Pinch of salt

1 to 3 tablespoons heavy whipping cream

1 teaspoons pure vanilla extract

Directions at cakebycourtney.com

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