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Carrot Cake with Marmalade Cream Cheese Frost

Carrot Cake with Marmalade Cream Cheese Frost is a cakes recipe made with Unbleached All Purpose Flour, Baking Soda, Baking Powder, Ground Cinnamon, and Salt. Keep it handy for the next time you cook it.

Ingredients

• 2 cup
• 2 tsp
• 2 tsp
• 2 tsp
• 1/2 tsp
• 3/4 cup
• 3/4 cup
• 2/3 cup
• 1/2 cup
• 2 cup
• 6 tbsp

Method (preview)

1. 1

   FOR CAKE: Preheat oven to 350-degree F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.

2. 2

   Sift first 5 ingredients into medium bols.

3. 3

   Beat eggs, oil, sugars, marmalade and juice in large bowl until blended.

4. 4

   Stir in dry ingredients.

5. 5

   Fold in carrots and nuts.

6. 6

   Divide batter between cake pans.

7. 7

   Bake until tester inserted into centers comes out clean, about 40 minutes.

8. 8

   Transfer cakes to racks; cool 15 minutes.

9. 9

   Turn out cakes onto racks; cool completely.

10. 10

    FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth.

11. 11

    Add 3/4 cup marmalade, butter and orange peel and beat just until smooth.

12. 12

    If necessary, cover and chill until firm enough to spread.

13. 13

    Place 1 cake on plate.

14. 14

    Spread with 1/4 cup marmalade.

15. 15

    Spread 1 cup frosting over.

16. 16

    Top with second cake.

17. 17

    Spoon 2 cups frosting into pastry bag fitted with large star tip.

18. 18

    Spread remaining frosting smoothly over top and sides of cake.

19. 19

    Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice.

20. 20

    Press 1 cup nuts onto sides of cake.

21. 21

    Pipe ring of frosting around top edge of cake.

22. 22

    Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds.

23. 23

    Spoon some remaining nuts into next row of diamonds.

24. 24

    Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead.

25. 25

    Cover with cake dome and chill.)