Save on Pinterest

Gold Nugget Carrot Cake

Old-fashioned and heavenly are words to describe this moist, spicy carrot cake. Be prepared; your company will want seconds! —Barbara Estabrook, Appleton, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    16 servings


  • 1-1/2 cups sugar
  • 1 cup plus 2 tablespoons canola oil
  • 3 large 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
  • 11 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


  • 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 in 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.
Nutrition Facts
1 slice: 579 calories, 32g fat (9g saturated fat), 70mg cholesterol, 338mg sodium, 69g carbohydrate (48g sugars, 2g fiber), 7g protein.

Recommended Video