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.
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!