Carrot Marmalade Layer Cake
- Reviews 2
Ready In: 1 hr
Yields: 2 (9-inch) cakes
Ingredients
- 2 cups flour
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1⁄2 teaspoon salt
- 4 large eggs
- 3⁄4 cup vegetable oil
- 2 teaspoons vanilla
- 3⁄4 cup sugar
- 2⁄3 cup brown sugar
- 1⁄2 cup orange marmalade
- 1⁄2 cup orange juice
- 3 cups grated carrots (lightly packed)
- 1 cup chopped toasted walnuts
Directions
- Set oven to 350 degrees (oven rack to secon-lowest position).
- Butter and flour two 9-inch round cake pans.
- In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
- In another bowl beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes).
- Stir in the dry ingredients with a wooden spoon; mix to combine well.
- Fold in the carrots and nuts.
- Divide the batter between the two pans.
- Bake for about 40-45 minutes, or until the cakes test done.
- Transfer the cakes to racks and cool for about 15 minutes.
- Turn out the cakes onto racks to cool completely.
- Frost the cooled cake with favorite frosting.
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