GOLD NUGGET CARROT CAKE

Gold Nugget Carrot Cake image

Old-fashioned and heavenly are words to describe this moist, spicy carrot cake. Be prepared; your company will want seconds! -Barbara Estabrook, Appleton, Wisconsin

Provided by Taste of Home

Time 50m

Yield 16 servings.

Number Of Ingredients 22

Ingredients

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
FROSTING:
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

Steps:

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 : Calories 579 calories, Fat 32g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 338mg sodium, Carbohydrate 69g carbohydrate (48g sugars, Fiber 2g fiber), Protein 7g protein.