ORANGE CARROT CAKE with ORANGE CREAM CHEESE FILLING and PINEAPPLE CREAM CHEESE ICING
Always Eat On the Good China
Always Eat On the Good China
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Ingredients

  • CAKE
  • 4 eggs, room temperature
  • 3 cups flour
  • 2 teaspoons finely shredded orange peel
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 1/4 cups sugar
  • 1 1/2 cups canola oil
  • 1 teaspoon vanilla
  • 1/4 cup spiced rum
  • 1/2 cup golden raisins
  • 2 cups finely shredded carrots
  • 1 cup flaked coconut
  • 1 - 11 ounce can mandarin orange sections, drained WELL and coarsely chopped
  • ORANGE CREAM CHEESE FILLING
  • 6 ounces cream cheese, softened
  • 1/2 cup orange marmalade
  • 1/2 cup powdered sugar
  • PINEAPPLE CREAM CHEESE FROSTING
  • 16 ounces cream cheese, softened
  • 1/2 cup butter, softened
  • 2 tablespoons pineapple juice
  • 2 teaspoons pure vanilla extract
  • 3 cups powdered sugar

Instructions

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