Ingredients
-
2
-
2
-
2
-
2
-
1/2
-
4
-
3/4
-
2
-
3/4
-
2/3
-
1/2
-
1/2
-
3
-
1
-
Directions
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. |
