Steam the carrots and apricots together for 20 minutes, until the carrots are very soft.
Process to a fine puree in food processor. Add cream and season to taste.
The puree may be piped into rosette shapes and garnished with steamed carrot flowers.
To make carrot flowers, use a channelling knife (also known as a canelle knife, available from cookware shops) to cut 5 equally spaced grooves down from top to bottom of a peeled carrot.
Slice the carrot crossways into rounds to achieve a flower shape.