Carrot Cake with Marmalade Cream Cheese Frost

1 hours Prep: 30 minutes Cook: 40 minutes

656 calories per serving view nutrition facts

12 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

2	cups	flour, unbleached all-purpose
2	teaspoons	baking soda
2	teaspoons	baking powder
2	teaspoons	cinnamon	ground
1/2	teaspoon	salt
4	large	eggs
3/4	cup	vegetable oil
3/4	cup	sugar
2/3	cup	brown sugar	packed
1/2	cup	orange marmalade
1/2	cup	orange juice
3	cups	carrots	lightly packed, peeled, grated
3/4	cup	walnuts	chopped, toasted

Frosting
	32	cream cheese	room temperature
2	cups	powdered sugar
1 1/4	cups	orange marmalade
6	tablespoons	butter	,, room temperature
2	teaspoons	orange zest	grated
1 1/4	cups	walnuts	finely chopped, toasted

Directions

FOR CAKE: Preheat oven to 350-degree F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bols. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.

FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough tospread.

Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.

Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 198g

Amount per Serving

Calories 656 46% of calories from fat

	% Daily Value*
Total Fat 34.0g	52%
Saturated Fat 7.0g	33%
Trans Fat 0.0g
Cholesterol 86mg	29%
Sodium 300mg	12%
Total Carbohydrate 86.0g	29%
Dietary Fiber 3.0g	13%
Sugars 62.0g
Protein 10.0g	20%

Vitamin A	99%		Vitamin C	14%
Calcium	7%		Iron	13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

Rate this Recipe

Not a member? You can still rate this recipe!

Review this Recipe

Note: You must be a member to submit a review. Please Sign in or Sign Up.

Back to easy squares

Last Recipes Viewed

Recipe Bite

When Life Gives you Lemons...

by Mark R. Vogel

Where and when the lemon became popular in various parts of the globe is a controversial topic. While researching this article, I discovered that agreement amongst sources was, well, the ...

Member Review

Roasted Squash and Fennel with Thyme

This is an excellent recipe, we used zuccini instead of the summer squash, tasted great, the fennel added the very nice flavours, we love garlic, we used more garlic, great!

Reviewed by happyzhangbo