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2 cups unbleached all purpose flour
2 tsp. baking soda
2 tsps. baking powder
2 tsp. ground cinnamon
l/2 tsp. salt
4 large eggs
3/4 cup vegetable oil
3/4 cup sugar
2/3 cup packed golden brown sugar
l/2 cup orange marmalade
l/2 cup orange juice
3 cups (lightly packed) grated peeled carrots
3/4 cup chopped toasted walnuts
Frosting: 4 8-oz. pkgs. cream cheese, room temp.
2 cups powdered sugar
l-l/4 cups (about) orange marmalade
6 tbsps. butter, room temp.
2 tsps. grated orange peel
l-l/4 cups finely chopped toasted walnuts (about 6 ozs.)
For cake: Prehat oven 350. Butter and flour two 9″ diameter cake pan
with 2″ high sides. Sift first 5 ingredients into med. bowl. Beat
eggs, oil, sugars, marmalde 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 mins. Transfer cakes to racks; cool l5 mins.
Turn out cakes onto racks; cool completely.
For frosting: Using leectric mixer, beat cream cheese and sugar in
large bowl until smooth. Add 3/4 cup marmalade, butter & orange peel
and beat just until smooth. (If necessary cover & chill until firm
enough to spread) Place l cake on plate.Spread with l/4 cup marmal.
Spread l cup frosting over. Top with 2nd cake. Spoon 2 cups frosting
into pastry bag fitted with large star tip. Spread remaining frostng
smoothly over top and sides of cake. Pipe frosting in 4 parallel
lines atop cake, spacing evenly. Pipe 5 lines atop cake in opposite
direction, firming lattice. Press l cup nuts onto sides of cake.
Pipe ring of frosting around top edge of cake. Stir l/4 cup of
marmalade to loosen; spoon some into l row of lattice diamonds.
Repeat, alternating marmalade and nuts, filling rows completely.
(Can be made 2 days ahead. Cover with cake dome & chill)
Serves l2. See picture Bon Appetit May l993 page ll2.

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