carrot cake with marmalade cream cheese frosting

How To Make carrot cake with marmalade cream cheese frosting

• 1

  For cake preheat oven to 350.
• 2

  Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• 3

  Sift first 5 ingredients into medium bowl.
• 4

  Beat eggs, oil, sugars, marmalade and juice in large bowl until blended.
• 5

  Stir in dry ingredients.
• 6

  Fold in carrots and nuts.
• 7

  Divide batter between cake pans.
• 8

  Bake until tester inserted into centers comes out clean, about 40 minutes.
• 9

  Transfer cakes to racks; cool 15 minutes.
• 10

  Turn out cakes onto racks; cool completely.
• 11

  For frosting, using an electric mixer, beat cream cheese and sugar in large bowl until smooth.
• 12

  Add 3/4 cup marmalade, butter and orange peel and beat just until smooth.
• 13

  If necessary, cover and chill until firm enough to spread.
• 14

  Place 1 cake on plate.
• 15

  Spread with 1/4 cup marmalade.
• 16

  Spread 1 cup frosting over.
• 17

  Top with second cake.
• 18

  Spoon 2 cups frosting into pastry bag fitted with large star tip.
• 19

  Spread remaining frosting smoothly over top and sides of cake.
• 20

  Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice.
• 21

  Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake.
• 22

  Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds.
• 23

  Spoon some remaining nuts into next row of diamonds.
• 24

  Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)
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