*  Exported from  MasterCook  *

                          A Gem of a Carrot Cake

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Cakes                            Desserts

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.  

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