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    You are in: Home / Recipes / Carrot Marmalade Layer Cake Recipe
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    Carrot Marmalade Layer Cake

    Average Rating:

    2 Total Reviews

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    • on April 25, 2009

      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.

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    • on March 19, 2006

      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!

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    Nutritional Facts for Carrot Marmalade Layer Cake

    Serving Size: 1 (1730 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2586.8
     
    Calories from Fat 1184
    45%
    Total Fat 131.6 g
    202%
    Saturated Fat 17.5 g
    87%
    Cholesterol 423.0 mg
    141%
    Sodium 2535.5 mg
    105%
    Total Carbohydrate 329.3 g
    109%
    Dietary Fiber 13.8 g
    55%
    Sugars 209.4 g
    837%
    Protein 36.7 g
    73%

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