Recipes and Cooking Orange-Carrot Cake with Chocolate Ganache Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on March 29, 2021 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 50 mins Stand Time: 30 mins Bake Time: 35 mins Cool Time: 10 mins Total Time: 50 mins Servings: 12 Jump to Nutrition Facts Ingredients 4 eggs 3 cup all-purpose flour 2 teaspoon finely shredded orange peel 1 ½ teaspoon baking powder ½ teaspoon salt ¼ teaspoon baking soda 2 ¼ cup sugar 1 ½ cup vegetable oil 1 teaspoon vanilla 2 cup 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 Chocolate Ganache ⅔ cup whipping cream 8 ounce bittersweet or semisweet chocolate, chopped Orange-Cream Cheese Filling 2 3 ounce packages cream cheese, softened ½ cup powdered sugar ½ cup orange marmalade Directions 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°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. Chocolate Ganache 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 In a medium mixing bowl beat cream cheese until fluffy. Gradually beat in powdered sugar and orange marmalade. *Tip: If you do not have three pans, refrigerate one-third of the batter until a pan is available. Rate it Print Nutrition Facts (per serving) 832 Calories 50g Fat 95g Carbs 9g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 832 % Daily Value * Total Fat 50g 64% Saturated Fat 16g 80% Cholesterol 105mg 35% Sodium 292mg 13% Total Carbohydrate 95g 35% Total Sugars 65g Protein 9g Vitamin C 11.2mg 56% Calcium 101mg 8% Iron 3.4mg 19% Potassium 321mg 7% Folate, total 72.6mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.