Carrot cake with apricots

Ingredients

• 170 grams (6 ounces) flour
• 170 grams (6 ounces) carrots
• 170 grams (6 ounces) sugar
• 2 eggs
• 100 milliliters (3.4 fluid ounces) yogurt
• 125 milliliters (4.2 fluid ounces) vegetable oil
• 100 grams (3.5 ounces) roasted nuts
• 10 grams (0.35 ounces) baking powder
• 3 grams (0.1 ounces) baking soda
• 10 grams (0.35 ounces) cinnamon
• 200 grams (7 ounces) canned apricots
• 40 grams (1.4 ounces) sugar
• 5 grams (0.2 ounces) cornstarch
• 5 grams (0.2 ounces) gelatin (Dr. Oetker)
• 30 grams (1 ounce) water
• 600 grams (21.2 ounces) cream cheese
• 200 grams (7 ounces) cream (33-35%)
• 60 grams (2.1 ounces) powdered sugar
• 100 grams (3.5 ounces) cream (33-35%)
• 40 grams (1.4 ounces) powdered sugar