Orange Carrot Cake Recipe

Name: Orange Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 c. margarine; 2 c. sugar; 2 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. soda; 1/2 tsp. salt; 1 tsp. ginger; 1 tsp. coriander; 1 tsp. freshly grated orange peel, packed; 4 beaten eggs; 3 c. grated carrots, moderately packed; 1 c. chopped walnuts; 1 (12 oz.) jar orange marmalade

Servings: persons

1 c. margarine
2 c. sugar
2 c. all-purpose flour
1 tsp. baking powder
1 tsp. soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. coriander
1 tsp. freshly grated orange peel, packed
4 beaten eggs
3 c. grated carrots, moderately packed
1 c. chopped walnuts
1 (12 oz.) jar orange marmalade

1
Beat margarine until softened.
2
Add sugar and beat until light.
3
Stir together dry ingredients and add alternately with eggs to margarine-sugar mixture.
4
Stir in orange peel, carrots and walnuts.
5
Pour into 2 greased and floured 9-inch layer pans.
6
Bake at 350u00b0 for 40 minutes or until a toothpick inserted in center comes out clean.
7
Heat and stir marmalade.
8
Spread between layers and on top of cooled cake.
9
Refrigerate before slicing.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 c. margarine, 2 c. sugar, 2 c. all-purpose flour, 1 tsp. baking powder, and more.

Yes, Orange Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Orange Carrot Cake

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