Carrot Cake with Apricot Filling and White Chocolate Pretzel Crunch.
Carrot cake layers with an apricot compote, a white chocolate pretzel "crack" filling, and white chocolate buttercream.
Preheat your oven to 350 degrees F. Spray each of the three 8-inch or four 6-inch cake pans with nonstick spray, line the bottoms with parchment paper and spray again. Set aside.
Grate the carrots using a food processor. Measure out 5 cups.
Divide batter between pans, about 16 to 17 ounces of batter in each 8-inch or 12 ounces in each 6-inch pan. Spread as evenly as possible to the side of the pans.
In a microwave safe bowl, heat the cream and then pour it over the white chocolate to melt. Stir until the mixture is smooth and silky. If needed heat the mixture for another 20 to 30 seconds and stir until the chips are melted. Set aside.
Slowly add the warm white chocolate while mixing on medium-low speed.
Add the vanilla and increase the speed to medium-high and beat the frosting for five minutes, until light in color and texture.
Remove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles. emove the bowl from the mixer and use a wooden spoon and mix by hand to stir out the air bubbles.