Carrot cake with marmalade cream cheese frost
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Carrot cake with marmalade cream cheese frost
  Marmalade    Cheese    Cakes    Nuts    Carrots    Creams  
Last updated 6/12/2012 12:46:42 AM. Recipe ID 7086. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Carrot cake with marmalade cream cheese frost
 Categories: Cakes, Nuts, Desserts
      Yield: 12 Servings
 
      2 c  Unbleached all purpose flour
      2 ts Baking soda
      2 ts Baking powder
      2 ts Ground cinnamon
    1/2 ts Salt
      4 lg Eggs
    3/4 c  Vegetable 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

MMMMM--------------------------FROSTING-------------------------------
      4    8-oz packages cream cheese,
           Room temperature
      2 c  Powdered sugar
  1 1/4 c  (about) orange marmalade
      6 tb (3/4 stick) unsalted butter,
           Room temperature
      2 ts Grated orange peel
  1 1/4 c  Finely chopped toasted
           Walnuts (about 6 oz)
 
  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.)
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 7086 (Apr 03, 2005)

[an error occurred while processing this directive]