Total Time
1hr
Prep 20 mins
Cook 40 mins

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.

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.
Most Helpful

Thanks for another wonderful cake. Have many carrot cake recipes but for me this one is even better - thanks to my favorite jam, marmalade. Suggest to others that good quality jam does make a difference. Certainly better after it ripens for a day or two.

waynejohn1234 April 25, 2009

This cake was so incredibly moist, you almost expect it to drip. After posting a question about cleaning out my pantry and using up some canned carrots, several members suggested carrot cakes made with baby food. So I made this cake using 2- 15 oz cans of sliced carrots, that I mashed up. I baked the cake in two 9-inch square pans, and did refrigerate them overnight before frosting. The orange marmalade gives an interesting flavor twist to the cake; nothing invasive, just a hint of something as you're chewing. I frosted with the standard cream cheese frosting. Yummy!

Kay D. March 19, 2006