3 cups Carrots; peeled -- trimmed &
shredded
(3/4 lbs. fresh)
1 cup Pecan -- finely chopped
1/3 cup Coconut
-- flaked or shredded
2 cups All-purpose flour -- unbleach
1
cup Baking soda
1/2 teaspoon Baking powder
1/2 teaspoon
Salt
1 3/4 cups Sugar
3 large Eggs
2/3 cup Dried apricots
-- cut into
strips (abt. 3 1/2 oz)
1/2 cup Pineapple
juice
1/2 cup Vegetable oil
1/4 cup Unsalted butter -- melted
and cooled
1/2 Orange -- grated peel of
GLAZE:
1/3 cup Orange marmalade
1 tablespoon Triple sec or
orange liqueur
ORANGE CREAM CHEESE FROSTING
1 package Cream cheese -- softened (8oz)
1/2 cup
Unsalted butter -- softened
1 1/2 teaspoons Vanilla extract
2
cups Powdered sugar
1 teaspoon Orange peel -- grated
<<OR>>
1/2 teaspoon Orange extract
Preheat
oven to 350 degrees.
Grease two 8x1 1/2-inch round cake pans.
Line bottoms with circle of parchment or wax paper. Grease paper
and lightly flour pans.
In large mixing bowl, combine carrots,
nuts and coconut.
Stir together flour, baking soda, baking powder
and salt.
In food processor bowl, combine sugar, eggs, apricots,
pineapple juice,
oil, melted butter and orange peel, blending
just until apricots are finely diced.
Add dry ingredients,
pulsing or using a start-and stop motion just until blended.
Pour
batter over carrot mixture. Stir just to blend well.
Pour batter
into prepared cake pans (about 2 3/4 cups of batter each).
Bake
for 40 to 45 minutes, or until wooden pick inserted near
center
comes out clean, and surface springs back when gently pressed.
Cool in pans on wire racks for 15 minutes. Run knife around
sides of cake.
Turn cake out onto another rack and cool
completely, paper side-down.
To assemble cake: Brush glaze over
tops and sides of cake layers.
Let sit while preparing
frosting.
Peel paper off cake layers. Place one layer, glaze
side-up, on plate.
Spread 1 cup frosting over cake layer.
Top
with second cake layer, glazed side-up.
Spread remaining
frosting over sides and top of cake.
Garnish with carrot curls
and mint sprig.
Glaze: In small saucepan, over low heat,
melt
marmalade with orange liqueur, stirring occasionally.
Frosting:
In medium bowl, with electric mixer beat together
cream cheese,
butter and vanilla.
Gradually add sugar, beating until smooth.
Stir in orange peel.
Chill, covered, if necessary for a good
spreading consistency.
Cakes
and Bakery Delights Recipes