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Carrot Cake with Apricot Filling and White Chocolate Pretzel Crunch

Cake by Courtney
  • minutes
  • Serves 3
  • Save

INGREDIENTS

2 cans

Apricots

5 cups

Carrots

1 tsp

Ginger, ground

4

Eggs, large

2 5/8 cups

All-purpose flour

1 tbsp

Baking powder

1 tsp

Baking soda

2 2/3 tbsp

Cornstarch

1 1/2 cups

Granulated sugar

1/2 tsp

Kosher salt

5 1/2 cups

Powdered sugar

1 tsp

Salt

1 pinch

Salt

10 tbsp

Sugar

1 tsp

Vanilla

1 tsp

Vanilla extract, pure

8 oz

White chocolate

1/4 cup

Pretzels

3 cups

Butter, unsalted

4 tbsp

Butter

2/3 cup

Buttermilk

1 tbsp

Heavy whipping cream

3/4 cup

Powdered milk

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1 person Recommend This Recipe