Carrot Cake with Marmalade Cream Cheese Frost
| Yield: | 12 Servings |
| Categories: | Cakes, Nuts |
| 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 |
| 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) |
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