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Carrot Marmalade Layer Cake

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Ingredients

Adjust Servings:
2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon salt
4 large eggs
3/4 cup vegetable oil
2 teaspoons vanilla
3/4 cup sugar
2/3 cup brown sugar
1/2 cup orange marmalade
1/2 cup orange juice
3 cups grated carrots (lightly packed)
1 cup chopped toasted walnuts

Nutritional information

2586.8
Calories
1184 g
Calories From Fat
131.7 g
Total Fat
17.6 g
Saturated Fat
423 mg
Cholesterol
2535.5 mg
Sodium
329.3 g
Carbs
13.8 g
Dietary Fiber
209.4 g
Sugars
36.7 g
Protein
1730g
Serving Size

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Carrot Marmalade Layer Cake

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    Cuisine:

    Thanks for another wonderful cake. Have many carrot cake recipes but for me this one is even better - thanks to my favorite jam, marmalade. Suggest to others that good quality jam does make a difference. Certainly better after it ripens for a day or two.

    • 80 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Carrot Marmalade Layer Cake, This cake is even better if baked a day ahead, wrapped and refrigerated, then frosted the following day This is an amazing carrot cake! Although I have only baked this in two cake pans, I’m sure it would be just as good baked in a 13 x 9-inch baking pan , Thanks for another wonderful cake Have many carrot cake recipes but for me this one is even better – thanks to my favorite jam, marmalade Suggest to others that good quality jam does make a difference Certainly better after it ripens for a day or two , This cake was so incredibly moist, you almost expect it to drip After posting a question about cleaning out my pantry and using up some canned carrots, several members suggested carrot cakes made with baby food So I made this cake using 2- 15 oz cans of sliced carrots, that I mashed up I baked the cake in two 9-inch square pans, and did refrigerate them overnight before frosting The orange marmalade gives an interesting flavor twist to the cake; nothing invasive, just a hint of something as you’re chewing I frosted with the standard cream cheese frosting Yummy!


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    Steps

    1
    Done

    Set Oven to 350 Degrees (oven Rack to Secon-Lowest Position).

    2
    Done

    Butter and Flour Two 9-Inch Round Cake Pans.

    3
    Done

    in a Medium Bowl Sift Together the Flour, Baking Soda, Baking Powder, Cinnamon and Salt.

    4
    Done

    in Another Bowl Beat Eggs, Oil, Vanilla, Both Sugars, Marmalade and Orange Juice Until Well Blended (about 3 Minutes).

    5
    Done

    Stir in the Dry Ingredients With a Wooden Spoon; Mix to Combine Well.

    6
    Done

    Fold in the Carrots and Nuts.

    7
    Done

    Divide the Batter Between the Two Pans.

    8
    Done

    Bake For About 40-45 Minutes, or Until the Cakes Test Done.

    9
    Done

    Transfer the Cakes to Racks and Cool For About 15 Minutes.

    10
    Done

    Turn Out the Cakes Onto Racks to Cool Completely.

    11
    Done

    Frost the Cooled Cake With Favorite Frosting.

    Avatar Of Ivy Hoffman

    Ivy Hoffman

    Plant-based chef specializing in vibrant and nourishing vegan dishes.

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