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Carrot Cake w/ Pepperlane's Hot Blooded Orange
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Cook Time
25 min
Cook Time
25 min
  1. ¾ cup vegetable oil plus more for the pans
  2. 1 cup pecan halves/ roughly chopped
  3. 1 cup golden raisins
  4. 2 cups flour
  5. 2 tsp. baking powder
  6. 1 ½ tsp. baking soda
  7. 2 tsp. ground cinnamon
  8. 1 tsp. ground ginger
  9. 1 tsp. finely grated lemon zest
  10. ¾ cup granulated sugar
  11. 4 large eggs
  12. ½ cup plus 3 Tbs. Pepperlane Hot Blooded Orange Marmalade
  13. 3 cups shredded carrots
For The Frosting
  1. Use any butter cream frosting recipe
  1. Preheat oven to 350 degrees.
  2. Brush three 9 inch round cake pans with vegetable oil and line with parchment paper.
  3. Combine pecans, raisins, four, baking powder, baking soda, cinnamon, ginger, and sugar in a large bowl.
  4. In another bowl, whisk the vegetable oil, lemon zest, eggs, and ½ cup of the marmalade.
  5. Stir in the carrots.
  6. Stir in wet mixture into flour mixture until just combined.
  7. Pour into prepared pans, bake 20 to 25 minutes.
  8. Transfer cakes onto racks to cool.
  9. Remove parchment.
  10. Put one cake layer on a platter
  11. Spread with 1 tbsp of marmalade, then spread about ¾ cup frosting over the marmalade.
  12. Top with another cake layer, marmalade, and frosting.
  13. Spread the final cake layer with a thin layer of frosting. (This is the crumb coat; it doesn’t have to be perfect)
  14. Refrigerate for 1 hour, then cover with the remaining frosting.
  15. Swirl some marmalade into the top of the cake.
  16. Refrigerate until ready to serve.
Pepperlane Preserves https://pepperlane.com/