Best Carrot Marmalade Recipes

CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING

Steps:

• For Cake:
• Preheat oven to 350°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bowl. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely.
• For Frosting:
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread.
• Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake.
• Pipe frosting in 4 parallel lines atop cake, spacing evenly. Pipe 5 lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some of remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

CARROT MARMALADE

Steps:

• Wash the lemon and orange and shred them finely.
• Keep all the seeds from both, and put them in a clean new tea ball, or sew them into a scrap of cheesecloth.
• Put the canning jars in a large kettle with enough water to come to an inch above the rims.
• Turn the heat on just after you add the sugar and carrots to the marmalade- jars must be boiled 10 minutes to be sterilized.
• Put the lemon and orange shreds and juice in a large, broad pot with the water and the seeds, and boil for ten minutes.
• Wash, peel and grate the carrots.
• Add the carrots and sugar to the peels.
• Continue boiling until the marmalade is thick and forms a sheet when poured from the spoon, about 30 minutes longer.
• Fish out the seeds, draining them well.
• Seal the marmalade in sterilized jars and process in boiling water for 5 minutes.

CARROT MARMALADE LAYER CAKE

Steps:

• Set oven to 350 degrees (oven rack to secon-lowest position).
• Butter and flour two 9-inch round cake pans.
• In a medium bowl sift together the flour, baking soda, baking powder, cinnamon and salt.
• In another bowl beat eggs, oil, vanilla, both sugars, marmalade and orange juice until well blended (about 3 minutes).
• Stir in the dry ingredients with a wooden spoon; mix to combine well.
• Fold in the carrots and nuts.
• Divide the batter between the two pans.
• Bake for about 40-45 minutes, or until the cakes test done.
• Transfer the cakes to racks and cool for about 15 minutes.
• Turn out the cakes onto racks to cool completely.
• Frost the cooled cake with favorite frosting.

LEMON-CARROT MARMALADE

Steps:

• Grind the lemons and carrots together in a meat grinder, using the coarsest blade. Combine all the ingredients in a large pot and cook over medium heat, stirring occasionally, for 1 hour or until juice has thickened. Pour into hot, sterilized jelly glasses and cover with a thin layer of melted paraffin. When the paraffin has hardened, cover the glasses and store.

CARROT-PINEAPPLE-ORANGE MARMALADE

Steps:

• Peel lemons, removing just a small portion of the white pith. Slice peel into thin strips; set aside. Squeen juice from lemons and measure 1/3 cup lemon juice.
• In a large saucepot, combine lemon peel, lemon juice, orange pulp, pineapple, and carrots. Add sugar, allspice and nutmeg, stirring until sugar dissolves. Bring to a boil over medium-high heat. Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, sitrring constantly. Remove from heat. Skim foam if necessary. Slowly stir marmalade 2 minutes.
• Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps (lid and band). Process 10 minutes in a boiling-water canner.

STEAK CROSTINI WITH CARROT-HORSERADISH MARMALADE

Steps:

• Preheat oven to 350°. Place baguette slices on baking sheets; brush with 2 tablespoons olive oil. Bake until toasted, about 10 minutes., Place carrots and water in a large saucepan; bring to a boil over medium-high heat. Cook, uncovered, 10 minutes. Add sugar; cook on medium heat until thickened, about 15 minutes, stirring occasionally. Remove from heat; add desired amount of horseradish and mix well. Cool., Meanwhile, in a small saucepan over medium-low heat, melt butter. Cook and stir onions until golden brown and tender, 10-12 minutes; cool. Stir in cheeses, mayonnaise and sour cream., In a large cast-iron or other heavy skillet, heat remaining 2 tablespoons olive oil over medium-high heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-6 minutes on each side. Let stand 5 minutes; cut into thin slices., To serve, spread cheese mixture on each baguette slice. Add a piece of steak; top with carrot mixture.

CARROT ORANGE MARMALADE

Steps:

• 1. Peel and remove all pips and membrane. (You want the pulp of the orange only).
• 2. In a Dutch oven, bring all ingredients to a full rolling boil over medium heat, stir occasionally while sugar dissolves and syrup thickens. Reduce heat and simmer for 20-30 minutes. or until setting point (test by placing a spoonful on a chilled plate, push with your finger and the marmalade should gel). Add a tsp butter to avoid foaming. Remove from heat. Add orange liqueur stir to combine.
• 3. Pour hot marmalade immediately into hot sterilized jars and seal while hot.
• 4. Process in boiling water bath for 25 minutes or longer depending on your altitude.

SWEET CARROT MARMALADE

Steps:

• In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
• Bring to a boil over high heat, stirring frequently.
• Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
• Remove from heat and whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring frequently.
• Add sugar all at once, and return to a full rolling boil, stirring constantly.
• Boil hard, stirring constantly, for 1 minute.
• Remove from heat and skim off foam.
• Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
• Wipe jar lips clean and seal jars with canning lids.
• Place jars in large pot or canner, ensuring that they are completely covered with water.
• Bring to a boil and process 10 minutes.
• Wait 5 minutes, then remove jars, cool and store.

APRICOT, CARROT AND GOJI BERRY MARMALADE

Steps:

• Put the apricots into a pan of boiling water and boil for 5 minutes.
• Drain and rinse in cold water then put in the blender with the water. This boiling and draining process not only softens the apricots but removes some of the sulphur in which they have been preserved.
• Blend until smooth and add the blended apricots to a pan with the sugar and carrots.
• Bring to the boil and simmer for 20minutes or until setting point is almost reached. (you can test this by putting a spoonful onto an ice cube or cold saucer, if it jellifies, it is done)
• Meanwhile, soak goji berries in the orange and lemon juice. Towards the end of cooking time add the goji berries and the juice.
• Bring back to the boil and skim off any scum that forms on the surface. Add the butter and boil for just a few more minutes.
• Do not pot the jam until it is almost cool to allow for even distribution of the carrot and berries (see canning notes, follow the link on the home page of this site) or store in the fridge for upto 1 month.

CARROT CAKE WITH MARMALADE CREAM CHEESE FROSTING

Steps:

• 1. For cake preheat oven to 350.
• 2. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
• 3. Sift first 5 ingredients into medium bowl.
• 4. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended.
• 5. Stir in dry ingredients.
• 6. Fold in carrots and nuts.
• 7. Divide batter between cake pans.
• 8. Bake until tester inserted into centers comes out clean, about 40 minutes.
• 9. Transfer cakes to racks; cool 15 minutes.
• 10. Turn out cakes onto racks; cool completely.
• 11. For frosting, using an electric mixer, beat cream cheese and sugar in large bowl until smooth.
• 12. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth.
• 13. If necessary, cover and chill until firm enough to spread.
• 14. Place 1 cake on plate.
• 15. Spread with 1/4 cup marmalade.
• 16. Spread 1 cup frosting over.
• 17. Top with second cake.
• 18. Spoon 2 cups frosting into pastry bag fitted with large star tip.
• 19. Spread remaining frosting smoothly over top and sides of cake.
• 20. Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice.
• 21. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake.
• 22. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds.
• 23. Spoon some remaining nuts into next row of diamonds.
• 24. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill.)

CARROT MARMALADE

Steps:

• Cook 2 cups ground carrots with juice of 1 orange and 1 lemon; grate both rinds.
• Add 3/4 cup water and 4 cups sugar, simmer slowly 30 minutes.
• Pour in jelly glasses and seal.

CARROT-ORANGE MARMALADE

Steps:

• Bring all ingredients to a full rolling boil over medium heat in a Dutch oven, stirring occasionally, until sugar is dissolved and syrup thickens. Reduce heat, and simmer, stirring occasionally, 15 to 20 minutes. Remove from heat; skim off any foam.
• Pour hot marmalade immediately into hot, sterilized jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
• Process in boiling-water bath 10 minutes.

CARROT GINGER MARMALADE

Steps:

• Peel carrots and put through a food chopper, or grate them.
• Cover with water, add the finely chopped ginger and simmer til carrots are tender.
• Cut oranges and lemons in quarters, removing seeds. Either slice paper thin or put through a food chopper (including the peels)
• Cover with water and cook gently until peel is tender (approx 2 to 3 hours) Combine with carrots/ginger and measure.
• Add 2-3 cups of sugar for each cup of fruit mixture.
• Bring to a boil and cook gently until jam is thick and clear.
• Pour into hot, sterile jars and seal.