Ingredients for Carrot Marmalade Layer Cake
- 2 ½ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 4 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups granulated sugar
- 1 cup packed brown sugar
- ½ cup orange marmalade
- ¼ cup orange juice
- 2 cups grated carrots
- 1 cup chopped walnuts
- your favorite frosting
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Carrot Marmalade Layer Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Carrot Marmalade Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking soda, 1 teaspoon baking powder, 2 teaspoons ground cinnamon, and ½ teaspoon salt.
- In a large bowl, beat together 4 large eggs, 1 cup vegetable oil, 1 teaspoon vanilla extract, 1 ½ cups granulated sugar, 1 cup packed brown sugar, ½ cup orange marmalade, and ¼ cup orange juice until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 2 cups grated carrots and 1 cup chopped walnuts or pecans.
- Divide the batter evenly between the prepared cake pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- Once completely cool, frost with your favorite frosting.
Nutrition Information (Approximate per serving)
Sodium
105 g
Sugar
837g
Fat
87g
Carbs
109g
