2 c. flour
2 c. sugar
1 tbsp. cinnamon
2 tsp. baking soda
Dash ground allspice
1 tsp. salt
4 eggs
1 c. cooking oil
4 c. finely shredded carrots (1 1/3 lbs.)

Stir together flour, sugar, cinnamon, soda, allspice, and salt. In another bowl, beat eggs until light and frothy. Beat at medium speed while adding oil in a stream. Beat at low speed while adding flour mixture, until batter is smooth. Stir in carrots by hand. Pour batter into three 8 x 1 1/2 inch round cake pans. Bake at 350 degrees for 20-25 minutes or until done.

CREAM CHEESE FROSTING:

8 oz. pkg. cream cheese
1/3 c. softened unsalted butter
Powdered sugar

FILLING:

1/2 c. apricot preserves

Beat together cream cheese, butter, and vanilla until light and fluffy. Beat in enough powdered sugar (about 3 cups) to make a spreadable frosting. To assemble: Spread 1/4 cup apricot preserves on first layer. Top with second layer. Spread 1/4 cup apricot preserves on second layer. Top with third layer. Spread sides and top with cream cheese frosting. Store covered in refrigerator.