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Gold Nugget Carrot Cake Recipe

Old-fashioned and heavenly are words to describe this moist, spicy carrot cake. Be prepared, your company will want seconds!—Barbara Estabrook, Rhinelander, Wisconsin

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Gold Nugget Carrot Cake Recipe

Prep: 25 min. Bake: 25 min. + cooling

Yield: 16 Servings

25 25 50

Ingredients

1-1/2 cups sugar
1 cup plus 2 tablespoons canola oil
3 eggs
1/2 cup orange marmalade
1-1/2 teaspoons almond extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
2 cups shredded carrots
4 ounces white baking chocolate, finely chopped
3/4 cup chopped almonds
1/3 cup finely chopped crystallized ginger
FROSTING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1/4 cup butter, softened
1-3/4 cups confectioners' sugar
3 tablespoons orange marmalade
1/2 teaspoon ground cinnamon
1/4 cup finely chopped crystallized ginger

Directions

Line two 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
In a large bowl, beat the first five ingredients until well blended. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually beat into sugar mixture until blended. Stir in the carrots, chocolate, almonds and ginger. Transfer to prepared pans.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, marmalade and cinnamon; beat until smooth. Stir in ginger.
Place one cake layer on a serving plate; spread with 1 cup frosting. Top with remaining cake layer. Frost top and sides of cake. Store in the refrigerator. Yield: 16 servings.

Nutritional Facts 1 slice equals 579 calories, 32 g fat (9 g saturated fat), 70 mg cholesterol, 338 mg sodium, 69 g carbohydrate, 2 g fiber, 7 g protein.

Originally published as Gold Nugget Carrot Cake in Taste of Home Christmas Annual Annual 2012, p136