Carrot Cake with Marmalade Cream Cheese Frosting
Featured Pinch Tips Video
unbleached all-purpose flour
brown sugar, firmly packed
lightly packed grated peeled carrots
chopped toasted walnuts
8 ounce packages cream cheese, room temperature
unsalted butter at room temperature
orange peel, grated
finely chopped toasted walnuts
1For cake preheat oven to 350.
2Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
3Sift first 5 ingredients into medium bowl.
4Beat eggs, oil, sugars, marmalade and juice in large bowl until blended.
5Stir in dry ingredients.
6Fold in carrots and nuts.
7Divide batter between cake pans.
8Bake until tester inserted into centers comes out clean, about 40 minutes.
9Transfer cakes to racks; cool 15 minutes.
10Turn out cakes onto racks; cool completely.
11For frosting, using an electric mixer, beat cream cheese and sugar in large bowl until smooth.
12Add 3/4 cup marmalade, butter and orange peel and beat just until smooth.
13If necessary, cover and chill until firm enough to spread.
15Spread with 1/4 cup marmalade.
16Spread 1 cup frosting over.
18Spoon 2 cups frosting into pastry bag fitted with large star tip.
19Spread remaining frosting smoothly over top and sides of cake.
20Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice.
21Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake.
22Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds.
23Spoon some remaining nuts into next row of diamonds.
24Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)
Originally Posted: Mon, Apr 12, 2010