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Tofu Spread

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Carrot Cake with Marmalade Cream Cheese Frost Recipe

Carrot Cake with Marmalade Cream Cheese Frost recipe and other nuts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Carrot Cake with Marmalade Cream Cheese Frost recipe  PDF


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) FOR CAKE: Preheat oven to 350 degree F. Butter and flour two 9 inch diameter cake pans with 2 inch high sides. Sift first 5 ingredients
into medium bols. Beat eggs, oil, sugars, marmalade 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 minutes. Transfer cakes to racks cool 15 minutes. Turn out cakes onto racks cool completely. FOR FROSTING: Using electric mi er, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread. Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen spoon some into 1 row of lattice diamonds. Spoon some remaining nuts into ne t row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.) SOURCE: BON APPETIT, May '93

Carrot Cake with Marmalade Cream Cheese Frost recipe and other nuts recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
788 people have voted
Last Reviewed on 2019-03-22



Friday, Mar 22 2019 Download & Print Carrot Cake with Marmalade Cream Cheese Frost recipe  PDF   Nuts recipes RSS   New

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