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carrot cake with marmalade cream cheese frosting

(2 ratings)
Recipe by
sue davis
wichita falls, TX
(2 ratings)

Ingredients For carrot cake with marmalade cream cheese frosting

  • 2 c
    unbleached all-purpose flour
  • 3 c
    lightly packed grated peeled carrots
  • 3/4 c
    chopped toasted walnuts
  • FROSTING INGREDIENTS
  • 4
    8 ounce packages cream cheese, room temperature
  • 2 c
    confectioners' sugar
  • 1/4 c
    orange marmalade
  • 6 Tbsp
    unsalted butter at room temperature
  • 2 tsp
    orange peel, grated
  • 1/2 c
    orange juice
  • 1/2 c
    orange marmalade
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 2 tsp
    ground cinnamon
  • 1/2 tsp
    salt
  • 4 lg
    eggs
  • 3/4 c
    vegetable oil
  • 3/4 c
    sugar
  • 2/3 c
    brown sugar, firmly packed
  • 1/4 c
    finely chopped toasted walnuts

How To Make carrot cake with marmalade cream cheese frosting

  • 1
    For cake preheat oven to 350.
  • 2
    Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
  • 3
    Sift first 5 ingredients into medium bowl.
  • 4
    Beat eggs, oil, sugars, marmalade and juice in large bowl until blended.
  • 5
    Stir in dry ingredients.
  • 6
    Fold in carrots and nuts.
  • 7
    Divide batter between cake pans.
  • 8
    Bake until tester inserted into centers comes out clean, about 40 minutes.
  • 9
    Transfer cakes to racks; cool 15 minutes.
  • 10
    Turn out cakes onto racks; cool completely.
  • 11
    For frosting, using an electric mixer, beat cream cheese and sugar in large bowl until smooth.
  • 12
    Add 3/4 cup marmalade, butter and orange peel and beat just until smooth.
  • 13
    If necessary, cover and chill until firm enough to spread.
  • 14
    Place 1 cake on plate.
  • 15
    Spread with 1/4 cup marmalade.
  • 16
    Spread 1 cup frosting over.
  • 17
    Top with second cake.
  • 18
    Spoon 2 cups frosting into pastry bag fitted with large star tip.
  • 19
    Spread remaining frosting smoothly over top and sides of cake.
  • 20
    Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice.
  • 21
    Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake.
  • 22
    Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds.
  • 23
    Spoon some remaining nuts into next row of diamonds.
  • 24
    Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

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