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Classic Carrot Cake with Cream Cheese Frosting and Marzipan Carrots Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 5 reviews

This classic American carrot cake is a moist, flavorful dessert featuring grated carrots, toasted walnuts, and a hint of warm spices. Finished with a rich and creamy cream cheese frosting and decorated with handmade marzipan carrots, it’s perfect for any celebration or a cozy coffee break.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Carrot Cake Layers

  • 1 1/4 cups vegetable oil or sunflower oil
  • 2 cups granulated sugar
  • 1 teaspoon fine grain 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
  • 3 cups grated carrots (about 8 medium carrots or 326g)
  • 1 cup chopped toasted walnuts
  • 1/2 cup drained crushed pineapple

Cream Cheese Frosting

  • 16 oz. cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 8 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup chopped toasted walnuts

Marzipan Carrot Decors

  • 8 oz. prepared marzipan
  • Orange gel food color (about 1/4 teaspoon, or as needed)
  • 8 sprigs flat leaf parsley with long stems

Instructions

  1. Preheat and Prepare Pans: Preheat the oven to 350°F (175°C). Lightly grease three 8-inch round cake pans to prevent sticking.
  2. Mix Wet and Dry Ingredients: In the bowl of an electric mixer, combine the vegetable oil, granulated sugar, sea salt, eggs, ground cinnamon, ground ginger, ground cloves, baking powder, and baking soda. Mix well to blend the ingredients evenly. Add the all-purpose flour and mix until just combined to avoid overmixing.
  3. Add Carrot, Nuts, and Pineapple: Gently fold in the grated carrots, toasted chopped walnuts, and drained crushed pineapple until just blended into the batter, ensuring even distribution without overmixing.
  4. Divide Batter and Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted near the center of each cake comes out clean or with a few moist crumbs attached.
  5. Cool the Cakes: Allow the cakes to cool in the pans for 7 to 10 minutes, then carefully remove them from the pans and transfer to wire racks to cool completely. Cooling fully prevents frosting from melting.
  6. Make the Cream Cheese Frosting: In a clean mixing bowl, beat cream cheese and unsalted butter together until creamy and smooth. Gradually add the confectioners’ sugar in two additions, beating well after each addition. Stir in vanilla extract, then scrape down the bowl and beat again until fully combined and fluffy. Cover with a damp towel to prevent drying while assembling the cake.
  7. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of cream cheese frosting on top. Stack the second cake layer and frost again. Add the third cake layer on top. Apply a thin crumb coat of frosting over the entire exterior of the cake and refrigerate for about 15 minutes until set.
  8. Final Frosting and Decoration: Apply the remaining frosting smoothly over the chilled cake sides and top using a cake smoother or bench scraper. Press chopped toasted walnuts onto the bottom edge of the cake evenly. Reserve a small amount of frosting for attaching marzipan carrot decorations.
  9. Prepare Marzipan Carrots: Place the marzipan in a bowl and knead in about 1/4 teaspoon orange gel food color until the color is uniform and bright. If needed, add more color or powdered sugar to avoid stickiness.
  10. Shape Carrots: Divide the marzipan into 8 equal walnut-sized balls (approx. 1 oz each). Roll each ball on a flat surface, shaping one side into a cone, then roll further to about 4 inches in length to create a carrot shape. Use the back of a butter knife to notch lines along the carrot for texture. Repeat with all pieces.
  11. Add Parsley Greens: Use a toothpick to make a small hole in the blunt end of each carrot. Insert a parsley sprig into each hole to resemble carrot greens. Add parsley just before serving to maintain freshness.
  12. Attach Carrots to Cake: Use leftover frosting to secure the marzipan carrots around the top edge of the cake with pointed ends meeting at the center, creating an elegant decorative display.

Notes

  • This cake is supremely moist with the classic carrot cake texture, lightly spiced flavor, and natural sweetness from grated carrots. The creamy frosting perfectly balances the textured interior.
  • For best results, grate fresh carrots instead of using pre-packaged ones for peak flavor and moisture.
  • Walnuts and crushed pineapple (1 1/2 cups combined) can be substituted with any combination of nuts, raisins, or coconut; keep total add-ins around 1 1/2 cups for texture balance.
  • Drain canned crushed pineapple thoroughly before measuring to prevent excess moisture that could make the cake soggy.
  • Toasting walnuts before adding them intensifies their flavor and adds crunch. Toast at 350°F (175°C) for about 5-7 minutes until fragrant.
  • Chill cake layers for 30 minutes prior to frosting to help the frosting set and prevent melting.
  • Insert parsley ‘greens’ into marzipan carrots just before serving to keep them fresh and vibrant; parsley wilts if left for too long.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/classic-carrot-cake-with-cream-cheese-frosting-and-marzipan-carrots-recipe/