Carrot Cake
Carrot Cake
A classic carrot cake gets a new look with a simple butter-based fondant wrap.
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1 hr 45 min
Prep Time
03 hrs 45 min
Total Time
12
servings Ingredients
Fondant
1 (10-ounce) package white miniature marshmallows
1 tablespoon water
1 pound (4 cups) powdered sugar
14 cup Land O Lakes® Butter, softened
Orange food color
Green food color
Cake
1 23 cups all-purpose flour
34 cup sugar
14 cup firmly packed brown sugar
1 teaspoon salt
1 teaspoon ground cinnamon
34 teaspoon baking powder
12 teaspoon baking soda
12 teaspoon ground allspice
12 teaspoon ground nutmeg
4 large (2 13 cups) carrots , peeled, shredded
12 cup Land O Lakes® Butter, melted, cooled
12 cup sour cream
1 teaspoon vanilla extract
12 cup coarsely chopped pecans
Frosting
3 12 cups powdered sugar
6 ounces cream cheese , softened
14 cup Land O Lakes® Butter, softened
1 12 teaspoons vanilla extract
How to make
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STEP 1
Combine marshmallows and water in bowl. Microwave, stirring every 30 seconds, 1 1/2 minutes or until melted and smooth. Add 4 cups powdered sugar and 1/4 cup butter; stir, using buttered hands, until smooth.
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STEP 2
Remove 1/3 fondant; knead in green food color until color is evenly distributed. Knead orange food color into remaining fondant. Divide orange fondant in half. Wrap each orange fondant in plastic food wrap; refrigerate until ready to roll out.
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STEP 3
Create 2 sets of carrot leaf stems with green fondant by pushing through garlic press onto cutting board or waxed paper. Set aside.
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STEP 4
Heat oven to 350°F. Grease and flour 9x5-inch loaf pan; set aside.
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STEP 5
Combine flour, sugar, brown sugar, salt, cinnamon, baking powder, baking soda, allspice and nutmeg in bowl. Add carrots; toss to coat. Set aside.
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STEP 6
Combine 1/2 cup melted butter, sour cream, eggs and 1 teaspoon vanilla in bowl; beat until well mixed. Add butter mixture to flour mixture; stir until well mixed. Stir in pecans. Pour into prepared pan. Bake 50-55 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove to cooling rack; cool completely.
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STEP 7
Combine all frosting ingredients in bowl. Beat until well mixed and fluffy.
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STEP 8
Place toothpick in center along edge of 1 short end of cake. Cut cake from each opposite corner, diagonally, to toothpick. Place larger triangle onto platter. Place 2 remaining triangles, cut-sides together to form second carrot. Place onto platter next to other cake. Frost cakes; refrigerate until firm.
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STEP 9
Roll out half of orange fondant on board dusted with powdered sugar to 3/16-inch thickness creating trapezoid-shape measuring 11 inches long, 9 inches across bottom and 5 inches across top. Cover 1 cake triangle with orange fondant, overlapping slightly. Trim along bottom of cake with pizza cutter or sharp knife to remove excess. Repeat with remaining orange fondant and cake.
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STEP 10
Position carrot leaf stems in center of wide end of each carrot, pressing in slightly. Use back of butter knife to create ridges in carrot on top.
Tip #1
Freshly shredded carrots give the best flavor and texture in this cake.
Tip #2
For storage, wrap cake in plastic food wrap. Store in plastic food bag for extra protection. Refrigerate for up to 1 week.
Tip #3
For ease when decorating cake, freeze cake; thaw in refrigerator when ready to decorate.
760 Calories
26 Fat (g)
90 Cholesterol (mg)
500 Sodium (mg)
129 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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