Carrot Cake With Marmalade Cream Cheese Frosting

Recipe Ingredients

2 cups	125g / 4.4oz	Unbleached all-purpose flour
2 teaspoons	10ml	Baking soda
2 teaspoons	10ml	Baking powder
2 teaspoons	10ml	Ground cinnamon
1/2 teaspoon	2.5ml	Salt
4 teaspoons	20ml	Eggs (large)
3/4 cup	177ml	Vegetable oil
3/4 cup	148g / 5.2oz	Sugar
2/3 cup	106g / 3.7oz	Packed golden brown sugar
1/2 cup	118ml	Orange marmalade
1/2 cup	118ml	Orange juice
3 cups	711ml	Grated - (lightly packed)
		Peeled carrots
3/4 cup	109g / 3.8oz	Chopped toasted walnuts
		Frosting
4		Cream cheese
		Room temperature
2 cups	396g / 13oz	Powdered sugar
1 1/4 cups	296ml	Orange marmalade
6 tablespoons	90ml	Unsalted butter - room temperature
2 teaspoons	10ml	Orange peel - grated
1 1/4 cups	296ml	Walnuts - toasted finely
		Chopped

Recipe Instructions

FOR CAKE: Preheat oven to 350F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowls. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans.

Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.

FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.

Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.

Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

Source:
BON APPETIT, May '93

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