Heavenly Marmalade Carrot Cake
3/4 c. vegetable oil
1 c chopped pecans
2 c. flour
2 tsp. baking powder
1 1/4 tsp. baking soda
1 tsp. salt
2 tsp. ground cinnamon
1 tsp. ground ginger
3/4 c. granulated sugar
1 tsp. lemon zest
4 large eggs
1 c. orange marmalade
3 c. shredded carrots
3 8oz. pkgs. cream cheese, softened
1 1/2 sticks room tempature butter
3 c. confectioners' sugar
1 Tbsp. fresh lemon juice
1 Tbsp. vanilla extract
Preheat oven to 350 degrees ( 300 degrees for high altitude).
Combine pecans, flour, baking soda, baking powder, salt, cinnamon, ginger and sugar in large bowl.
In seperate bowl whisk oil, lemon zest, eggs and 1/2 c. marmalade.
Stir in carrots.
fold carrot mixture into flour mixture until well combined, don't over mix.
Divide batter among 3 prepared cake pans and bake until golden brown and tooth pick comes out clean. Approx. 20 to 25 min. ( 35 to 40 high altitude).
Remove cakes from oven and cool on baking rack.
To make the frosting cream together cream cheese and butter until smooth.
Add confectioners' sugar, lemon juice and vanilla until smooth.
To assemble the cake: place one layer of cake on a platter. Spread 1/8 c marmalade on top of the cake layer.
Spread 3/4 c. frosting over marmalade.
Top with another cake layer and repeat marmalade and frosting.
Top with final cake layer and spread thin coat of frosting over entire cake ( crumb coat).
Place in refrigerator for at least 1 hour for crumb coat to set.
Spread remaining frosting over entire cake.
Spread thin layer of marmalade on top of the cake (optional) or finish with simple decoration.
Refirgertate until ready to serve and any leftovers.
Pairs Well With
This is the first cake that I made for my husband. Not only was I trying to impress him but this was also the first time that I baked a cake at 7100 ft. above sea level. Very yummy and moist carrot cake.