SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Orange-Carrot Cake with Chocolate Ganache

Makes: 12 servings
Stand 30 mins Prep 50 mins Bake 350° 35 mins Cool 10 mins
Orange-Carrot Cake with Chocolate Ganache
Ingredients
  • 4  eggs
  • 3  cups  all-purpose 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  vegetable oil
  • 1  teaspoon  vanilla
  • 2  cups  finely shredded carrots
  • 1  cup  flaked coconut
  • 1 11  ounce can  mandarin orange sections, drained and coarsely chopped
  • 1  recipe  Orange-Cream Cheese Filling
  • 1  recipe  Chocolate Ganache
Directions

1. 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.

2. 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.

3. 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.

4. 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.

From the Test Kitchen*Tip:
  • If you do not have three pans, refrigerate one-third of the batter until a pan is available.
Chocolate Ganache
Bake 375°F 10 mins to 12 mins  or until lightly browned
Ingredients
  • 2/3  cup  whipping cream
  • 8  ounces  bittersweet or semisweet chocolate, chopped
Directions

1. 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.

Nutrition Facts (Orange-Carrot Cake with Chocolate Ganache)
  • Servings Per Recipe 12,
  • cal. (kcal) 832,
  • Fat, total (g) 50,
  • chol. (mg) 105,
  • sat. fat (g) 16,
  • carb. (g) 95,
  • Monosaturated fat (g) 23,
  • Polyunsaturated fat (g) 9,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 65,
  • pro. (g) 9,
  • vit. A (IU) 3644,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 292,
  • Potassium (mg) 321,
  • calcium (mg) 101,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet
Orange-Cream Cheese Filling
Bake 375°F 10 mins to 12 mins  or until lightly browned
Ingredients
  • 2 3  ounce packages  cream cheese, softened
  • 1/2  cup  powdered sugar
  • 1/2  cup  orange marmalade
Directions

1. In a medium mixing bowl beat cream cheese until fluffy. Gradually beat in powdered sugar and orange marmalade.

Nutrition Facts (Orange-Carrot Cake with Chocolate Ganache)
  • Servings Per Recipe 12,
  • cal. (kcal) 832,
  • Fat, total (g) 50,
  • chol. (mg) 105,
  • sat. fat (g) 16,
  • carb. (g) 95,
  • Monosaturated fat (g) 23,
  • Polyunsaturated fat (g) 9,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 65,
  • pro. (g) 9,
  • vit. A (IU) 3644,
  • vit. C (mg) 11,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 73,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 292,
  • Potassium (mg) 321,
  • calcium (mg) 101,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe