Marzipan Carrot Cake


Marzipan Carrot Cake

2 cups granulated sugar

1 1/2 cups vegetable oil

4 eggs, room temperature

4 cups shredded carrots

2 cups flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon salt

1 tablespoon ground cinnamon

1 1/2 teaspoons pure almond extract

3/4 cup toasted coconut

1 -8oz. can crushed pineapple, drained

12 oz. almond paste, 8 oz. for cake, 4 oz for marzipan carrots

Preheat oven to 350 degrees . Grease and line bottoms with parchment 2-9 inch pans; set aside.

Place sugar, almond extract and oil in a bowl and whisk together. Whisk in eggs one at a time until well combined and light in color. In a separate bowl, whisk together the flour, baking powder , baking soda, cinnamon and salt. Stir into egg mixture until just combined.  Stir in the carrots, drained pineapple and coconut into the egg mixture. Divide batter evenly into the prepared pans. Bake for about 30-45 minutes until done or a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and allow to cool 10 minutes before removing cakes from pans. Allow cakes to completely cool.

While cakes are cooling, with 8 oz. of almond paste, roll two disks the diameter of the finished cakes. Keep each disk separated with a silpat , plastic wrap or parchment paper and wrapped in plastic wrap until ready to put together cake.

Cream Cheese Frosting

1 pound cream cheese, room temperature

1/2 pound butter, room temperature

2 pounds powdered sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

Sliced almonds for decoration

In a mixing bowl, combine all ingredients except the almonds and beat until fluffy.

Marzipan Carrots

4 oz. almond paste

orange food coloring

Curly parsley

Combine the food coloring and almond paste and  knead until colored orange.

With disposable plastic  glove pinch of small amounts of almond paste and form into carrot shapes. Set aside on a plate until time to complete cake.

Assembly of the cake

Place first layer onto cardboard cake round or cake plate. Spread a thin layer of frosting on top of cake with a offset spatula. Place a almond paste disk on top . Spread some more frosting on top and place other layer of cake and repeat.

Frost the entire outside of cake. Using the sliced almonds , poke randomly into the side of the cake.

Using a toothpick, gently poke a hole in the top of the marzipan carrots. Clip pieces of parsley to represent carrot tops and poke into holes made on top of carrots. Arrange completed marzipan carrots on top of cake.

Store refrigerated but serve at room temperature.

Maggie’s Bakery Carrot Cake with Pineapple-Cinnamon Cream Cheese Frosting



Carrot Cake

2 cups sugar

1 1/2 cups vegetable oil

4 eggs, room temperature

4 cups, finely shredded carrots

2 cups flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2 tablespoons cinnamon

3/4 cup finely chopped toasted  pecans

zest from 1 orange

3/4 cup shredded sweetened coconut

1- 8oz. size crushed pineapple, well drained

Pineapple-Cinnamon Cream Cheese Frosting

1 lb. cream cheese, room temperature

1/2 lb. butter, room temperature

1 tablespoon vanilla extract

1 tsp. cinnamon

2 lbs powdered sugar

1-8oz. crushed pineapple, well drained

2 cups, finely chopped toasted pecans

Preheat oven to 350 degrees. Grease two 9 inch round cake pans with bottoms lined with parchment. Set aside.

Place the sugar and oil in the bowl of a mixer fitted with the paddle attachment and beat on high speed, scraping down sides often until smooth and light, about 4 minutes. Add the eggs one at a time beating well after each addition. Add the shredded carrot and orange zest and mix well. Add the flour, baking powder, baking soda, cinnamon and salt, and mix until smooth. Add the pecans, coconut and drained pineapple to the batter . Stir until well combined. Divide batter evenly between the two pans. Bake for 25-35 minutes or until center springs back when lightly touched. Remove from oven and allow to cool 10 minutes in the pans. Remove from pans and allow to cool completely.

Split the layers, then fill and frost with frosting and pat sides with toasted pecans.

Pineapple- Cinnamon Cream Cheese Frosting

In a bowl of a mixer fitted with a paddle attachment beat the butter, cream cheese, vanilla and cinnamon until smooth and fluffy. On low speed gradually add the powdered sugar until well combined. Stir in drained pineapple. If the frosting is not stiff enough add additional powdered sugar a small amount at a time until desired consistency is achieved. Frost between layers and sides of cake and press in toasted pecans on the side.