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Name: Carrot Cake with Marmalade Cream Cheese Frost
Prep time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 3/4 c Vegetable oil; 1/2 c Orange juice; 1 1/4 c Finely chopped toasted; 3 c (lightly packed) grated; FROSTING; 1/2 c Orange marmalade; 2/3 c Packed golden brown sugar; 4 8-oz packages cream cheese; Room temperature; 3/4 c Sugar; 2 c Powdered sugar; 6 tb (3/4 stick) unsalted butter; 2 ts Orange Peel Grated; 2 c Unbleached all purpose flour; Walnuts (about 6 oz); 2 ts Ground cinnamon; 4 lg Eggs; 3/4 c Chopped toasted walnuts; 1 1/4 c (about) orange marmalade; 2 ts Baking Powder; 2 ts Baking soda; 1/2 ts Salt; Peeled carrots; Room temperature

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INGREDIENTS

3/4 c Vegetable oil
1/2 c Orange juice
1 1/4 c Finely chopped toasted
3 c (lightly packed) grated
FROSTING
1/2 c Orange marmalade
2/3 c Packed golden brown sugar
4 8-oz packages cream cheese
Room temperature
3/4 c Sugar
2 c Powdered sugar
6 tb (3/4 stick) unsalted butter
2 ts Orange Peel ; Grated
2 c Unbleached all purpose flour
Walnuts (about 6 oz)
2 ts Ground cinnamon
4 lg Eggs
3/4 c Chopped toasted walnuts
1 1/4 c (about) orange marmalade
2 ts Baking Powder
2 ts Baking soda
1/2 ts Salt
Peeled carrots
Room temperature

Servings

INSTRUCTIONS

FOR CAKE: Preheat oven to 350-degree F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bols. 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 Posted to EAT-L Digest 23 Sep 96 Date: Tue, 24 Sep 1996 03:27:22 -0500 From: LD Goss

NOTES

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Carrot Cake with Marmalade Cream Cheese Frost

3/4 c Vegetable oil 
1/2 c Orange juice 
1 1/4 c Finely chopped toasted 
3 c (lightly packed) grated 
  FROSTING 
1/2 c Orange marmalade 
2/3 c Packed golden brown sugar 
4  8-oz packages cream cheese 
  Room temperature 
3/4 c Sugar 
2 c Powdered sugar 
6 tb (3/4 stick) unsalted butter 
2 ts Orange Peel Grated
2 c Unbleached all purpose flour 
  Walnuts (about 6 oz) 
2 ts Ground cinnamon 
4 lg Eggs 
3/4 c Chopped toasted walnuts 
1 1/4 c (about) orange marmalade 
2 ts Baking Powder 
2 ts Baking soda 
1/2 ts Salt 
  Peeled carrots 
  Room temperature

FOR CAKE: Preheat oven to 350-degree F. Butter and flour two  9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients  into medium bols. 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    Posted to EAT-L Digest 23 Sep 96    Date:    Tue, 24 Sep 1996 03:27:22 -0500    From:    LD Goss <ldgoss@METRONET.COM>

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Nutrition

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Serving Size: 1 Serving (267g)
Recipe Makes: 12 Servings

Calories: 768
Calories from Fat: 391 (51%)

Amt Per Serving		% DV

	Total Fat 43.5g	58 %
	Saturated Fat 17.9g	89 %
	Monounsaturated Fat 15.5g
	Polyunsanturated Fat 4.9g
Cholesterol 435.7mg		134 %
Sodium 639mg		22 %
Potassium 283.2mg		7 %
Total Carbohydrate 80.7g		24 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 79.8g
Protein 17.1g		24 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 768

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