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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 16 |
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Old-fashioned and heavenly are words to describe this moist, spicy carrot cake. Be prepared, your company will want seconds!Barbara Estabrook, Rhinelander, Wisconsin Ingredients:
1-1/2 cups sugar |
1 cup plus 2 tablespoons canola oil |
3 eggs |
1/2 cup orange marmalade |
1-1/2 teaspoons almond extract |
2-1/4 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
2 teaspoons ground cinnamon |
1 teaspoon salt |
1/4 teaspoon baking soda |
1/4 teaspoon ground nutmeg |
2 cups shredded carrots |
4 ounces white baking chocolate, finely chopped |
3/4 cup chopped almonds |
1/3 cup finely chopped crystallized ginger |
frosting: |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1/4 cup butter, softened |
1-3/4 cups confectioners' sugar |
3 tablespoons orange marmalade |
1/2 teaspoon ground cinnamon |
1/4 cup finely chopped crystallized ginger |
Directions:
1. Line two 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
2. In a large bowl, beat the first five ingredients until well blended. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually beat into sugar mixture until blended. Stir in the carrots, chocolate, almonds and ginger. Transfer to prepared pans.
3. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, marmalade and cinnamon; beat until smooth. Stir in ginger.
5. Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator. Yield: 16 servings.
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