Carrot Marmalade Layer Cake

“This cake is even better if baked a day ahead, wrapped and refrigerated, then frosted the following day. This is an amazing carrot cake! Although I have only baked this in two cake pans, I'm sure it would be just as good baked in a 13 x 9-inch baking pan.”
READY IN:
1hr
YIELD:
2 (9-inch) cakes
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees (oven rack to secon-lowest position).
  2. Butter and flour two 9-inch round cake pans.
  3. In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
  4. In another bowl beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes).
  5. Stir in the dry ingredients with a wooden spoon; mix to combine well.
  6. Fold in the carrots and nuts.
  7. Divide the batter between the two pans.
  8. Bake for about 40-45 minutes, or until the cakes test done.
  9. Transfer the cakes to racks and cool for about 15 minutes.
  10. Turn out the cakes onto racks to cool completely.
  11. Frost the cooled cake with favorite frosting.

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