Orange Carrot Cake
cups all-purpose flour
teaspoons finely shredded orange peel
teaspoons baking powder
teaspoon baking soda
cups vegetable oil
cups finely shredded carrots
cup flaked coconut
11 ounce can mandarin orange sections, drained and coarsely chopped
recipe Orange-Cream Cheese Filling
recipe Chocolate Ganache
Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease three* 8x1 1/2-inch or 9x1 1/2-inch round cake pans. Line bottoms of pans with waxed paper; grease the paper. Set pans aside. In a medium bowl stir together the flour, orange peel, baking powder, salt, and baking soda; set aside.
Preheat oven to 350 degrees F. In a large mixing bowl combine the eggs, sugar, vegetable oil, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 2 minutes more. Add flour mixture to egg mixture; beat on low speed just until combined. Using a wooden spoon, stir in carrots and coconut. Gently fold in chopped orange sections. Pour batter evenly into the prepared pans, spreading evenly.
Bake for 35 to 40 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool layers in pans on wire racks for 10 minutes. Remove layers from pans; peel off waxed paper. Cool thoroughly on wire racks.
To assemble, place one cake layer on a serving plate. Top with half of the Orange-Cream Cheese Filling, spreading evenly. Repeat layers. Add top cake layer. Spoon Chocolate Ganache over cake and let it drip down the sides.
- 2/3cup whipping cream
- 8ounces bittersweet or semisweet chocolate, chopped
In a small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Add chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Let stand at room temperature until slightly thickened.
Orange-Cream Cheese Filling
- 28 ounce packages cream cheese, softened
- 1/2cup orange marmalade
- 1/2cup powdered sugar
In a medium mixing bowl beat cream cheese until fluffy. Gradually beat in orange marmalade and powdered sugar.