Carrot cake with marmalade cream cheese frosting

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Main Ingredient: Cheese and eggs Carrot
Course: Icings and frostings Cakes Toppings
Yield:

Carrot cake with marmalade cream cheese frosting ingredients

2 c Unbleached all purpose flour
2 t Baking soda
2 t baking powder
2 t Ground cinnamon
1⁄2 t Salt
4 large Eggs
3⁄4 c Vegatable oil
3⁄4 c Sugar
2⁄3 c Packed golden brown sugar
1⁄2 c Orange marmalade
1⁄2 c Orange juice
3 c (lightly packed) grated Peeled carrots
3⁄4 c Chopped toasted walnuts
Frosting
4 8-oz packages cream cheese
Room temperature
2 c Powdered sugar;
1 1⁄4 c (about) orange marmalade
6 T (¾ stick) unsalted butter
Room temperature
2 t Grated orange peel
1 1⁄4 c Finely chopped toasted
Walnuts (about 6 oz)

Cooking Carrot cake with marmalade cream cheese frosting

1. For cake: preheat oven to 350-°F.
2. Butteri and flour two 9-inch-diameter cake pans with 2-inch-high sides.
3. Sifti first 5 ingredients into medium bols.
4. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended.
5. Stiri in dry ingredients.
6. Foldi in carrots and nuts.
7. Divide batter between cake pans.
8. Bakei 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 electric mixer, beat cream cheese and sugar in large bowl until smooth.
12. Add ¾ 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 ¼ 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. Spread remaining frosting smoothly over top and sides of cake.
19. Pipei frosting in 4 parallel lines atop cake in opposite direction, forming lattice.
20. Press 1 cup nuts onto sides of cake.
21. Pipe ring of frosting around top edge of cake.
22. Stir ¼ 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.
25. (can be made 2 days ahead.
26. Cover with cake dome and chill).