Carrot Marmalade Layer Cake
Elevate your dessert game with this irresistible Carrot Marmalade Layer Cake—a delightful twist on a classic carrot cake that’s perfect for any special occasion. Featuring tender layers infused with warm spices, sweet grated carrots, and tangy orange marmalade, this cake offers a vibrant burst of flavor in every bite. Topped with a silky cream cheese frosting kissed with fresh orange zest, this show-stopping treat is as beautiful as it is delicious. With its moist texture, bright citrus notes, and simple yet elegant assembly, this cake strikes the perfect balance between comfort and sophistication, making it a crowd-pleasing dessert centerpiece. Perfect for Easter, birthdays, or any gathering, this carrot marmalade cake is a must-try for citrus and carrot cake lovers alike!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Baking soda
- 2 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 0.5 cups Brown sugar
- 1 cup Vegetable oil
- 4 large Eggs
- 1.5 teaspoons Vanilla extract
- 3 cups Carrots, grated
- 1 cup Orange marmalade
- 8 ounces Cream cheese, softened
- 0.5 cups Unsalted butter, softened
- 3 cups Powdered sugar
- 1 tablespoon Orange zest
- 1 tablespoon Milk (optional, for thinning frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix until well blended.
Add eggs one at a time to the sugar mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots and orange marmalade until evenly distributed.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To prepare the frosting, beat the cream cheese and softened butter together in a large bowl until smooth and creamy.
Gradually add the powdered sugar, a cup at a time, beating well between additions.
Mix in the orange zest, and if needed, thin the frosting with a tablespoon of milk for a spreadable consistency.
Once the cakes are completely cooled, place one layer on a serving plate and spread a generous amount of frosting on top.
Add the second layer, then frost the top and sides of the cake with the remaining frosting.
Optional: Decorate the cake with additional orange zest, carrot ribbons, or chopped nuts if desired.
Chill the cake for 30 minutes to set the frosting before serving. Slice and enjoy!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 44% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 399 mg | 17% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 84.1 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 216 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
