Holiday Carrot Cake

source>http://www.mazola.com/



Prep Time: 45 minutes
Cook Time: 25 to 30 minutes
Yield: 16 slices


1 Granny Smith apple
1 cup brown sugar
3/4 cup Mazola® Vegetable Plus! Oil
3/4 cup sugar
4 eggs
1/2 cup apricot jam OR preserves
1/4 cup apricot brandy OR apricot nector
2-1/2 cups all-purpose flour
1 tablespoon Spice Islands® Ground Cinnamon
2-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoons salt
1/2 teaspoon Spice Islands® Ground Nutmeg
1/2 teaspoon Spice Islands® Ground Ginger
2 cups shredded carrots
1 cup chopped pecans
Peel and grate apple; set aside. Beat brown sugar, oil, sugar, eggs, apricot jam and brandy in a large mixing bowl until smooth.


Add flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger. Mix just until moistened. Stir in apple, carrots and pecans.


Spread batter in three greased 8 or 9-inch round cake pans. Bake at 350°F for 25 to 30 minutes, or until cake tester inserted in center comes out clean. Cool 5 minutes, then invert onto cooling rack.


Cream Cheese Icing: Beat 8 ounces softened cream cheese, 1/4 cup softened butter and 1-1/2 tablespoons apricot brandy or apricot nector until smooth. Beat in 3-1/2 cups powdered sugar; continue beating until frosting is of smooth spreading consistency. Place one layer on serving plate; ice top. Add second layer and ice top. Add final layer and ice sides and top of cake.


If desired, garnish with halved pecans and quartered dried apricots