Gold Nugget Carrot Cake Recipe

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Old-fashioned and heavenly are words to describe this moist, spicy carrot cake. Be prepared, your company will want seconds!—Barbara Estabrook, Rhinelander, Wisconsin
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 16 servings

Ingredients

  • 1-1/2 cups sugar
  • 1 cup plus 2 tablespoons canola oil
  • 3 eggs
  • 1/2 cup orange marmalade
  • 1-1/2 teaspoons McCormick® Pure 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

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.

Directions

  1. Line two 9-in. round baking pans with waxed paper; grease and flour the pans and paper. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Gold Nugget Carrot Cake in Taste of Home Christmas Annual Annual 2012, p136

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.

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