Servings: 12 Servings
Calories: 300kcal
Equipment
- oven
- cake pans
- large bowl
Ingredients
Carrot Cake Layers
- 2 cups granulated sugar
- 1 teaspoon fine sea salt
- 4 large eggs
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 cups all-purpose flour
- 1 1/4 cups vegetable or sunflower oil
- 3 cups finely shredded carrots
- 1 cup chopped toasted pecans instead of walnuts for a different flavor
- 1/2 cup well-drained crushed pineapple
- 1/2 teaspoon vanilla extract added for extra depth of flavor
Cream Cheese Frosting
- 8 cups powdered sugar
- 16 oz. cream cheese softened
- 1/2 cup unsalted butter softened
- 2 teaspoons pure vanilla extract
- 1/2 cup toasted chopped pecans instead of walnuts for consistency with the cake
Marzipan Carrot Decors
- 8 oz. marzipan
- Orange gel food coloring
- 8 sprigs flat leaf parsley with long stems
Instructions
Step 1: Prepare Your Ingredients
- Start by gathering all your ingredients. Measure out the flour, sugar, spices, and baking agents. Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
Step 2: Mix Dry Ingredients
- In a large bowl, whisk together the flour, sugar, sea salt, baking powder, baking soda, cinnamon, ginger, and cloves until thoroughly combined.
Step 3: Grate Carrots and Prep Additions
- Finely shred the carrots and set them aside. Toast the pecans until they are slightly brown and aromatic, then chop them finely. Drain and measure the pineapple, ensuring there’s no excess moisture.
Step 4: Combine Wet and Dry Ingredients
- In another bowl, whisk together the eggs, oil, and vanilla extract. Gradually add this mixture to the dry ingredients and mix until just combined. Do not overmix. Carefully fold in the shredded carrots, chopped pecans, and drained pineapple.
Step 5: Pour Into Pans and Bake
- Divide the batter evenly into the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
Step 6: Prepare the Cream Cheese Frosting
- Beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy. Fold in the chopped pecans.
Step 7: Assemble the Cake
- Place one cake layer on your serving platter. Spread the frosting evenly over the top. Add the second cake layer and frost it, covering the sides as well.
Step 8: Make Marzipan Carrots
- Divide the marzipan into small pieces and tint them with orange gel food coloring. Shape into small carrot-like forms and use flat-leaf parsley for the greens.
Step 9: Decorate and Serve
- Decorate the top of your cake with marzipan carrots. Optional: Sprinkle with additional chopped pecans. Serve and enjoy!
Notes
- Grate your own carrots: Pre-grated carrots are dry and won’t provide the same moisture.
- Don’t overmix: It can make the cake tough rather than tender.
- Use room temperature ingredients: This ensures everything blends more smoothly.
- Cool completely before frosting: Warm cake will melt the frosting.
- Tasting the frosting: Adjust the sweetness to your preference by adding more powdered sugar if needed.
Nutrition
Calories: 300kcal
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