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carrot cake fondant

“Easy Fondant? For real!” Carrot Cake

I’ve never made fondant before. Let’s just get that out in the open. Honestly, even though I am a “food professional,” the thought of making fondant seems overly complicated and time-consuming. Plus, when I think of fondant, I think of the stuff you can buy in craft stores. Let’s face it, that stuff doesn’t have a whole lot of flavor. So when this Carrot Cake was developed in the Test Kitchens, I was a bit reluctant to try it. “But it’s made with butter!” said the recipe developer. That sounds better than the shelf-stable fondant, but I still wasn’t convinced. “It’s made with marshmallows, too!” she said. Okay, I like marshmallows. A lot. “It has cream cheese frosting underneath!” she continued. Alright, I was going to try it. And to my surprise? Wow! It tasted great. But then came even more skepticism from the back of my brain.

SEE THE RECIPE

blog_image by Mallory

blog_image by Mallory

I’ve never made fondant before. Let’s just get that out in the open. Honestly, even though I am a “food professional,” the thought of making fondant seems overly complicated and time-consuming. Plus, when I think of fondant, I think of the stuff you can buy in craft stores. Let’s face it, that stuff doesn’t have a whole lot of flavor. So when this Carrot Cake was developed in the Test Kitchens, I was a bit reluctant to try it. “But it’s made with butter!” said the recipe developer. That sounds better than the shelf-stable fondant, but I still wasn’t convinced. “It’s made with marshmallows, too!” she said. Okay, I like marshmallows. A lot. “It has cream cheese frosting underneath!” she continued. Alright, I was going to try it. And to my surprise? Wow! It tasted great. But then came even more skepticism from the back of my brain.
“It must be hard to make,” I said. Then she went on to explain that all you do is microwave marshmallows and water, add butter and powdered sugar, and that’s it. I was completely taken aback. Everything I had assumed about fondant was wrong. Plus, this cake is too adorable not to make. I decided I’d give it a whirl to see if it really was as easy as she said.
Let’s start with the simple ingredients you’ll need for the fondant.
Fondant Ingredients
Combine the marshmallows with 1 tablespoon of water, and microwave. Stir the marshmallow mixture every 30 seconds (roughly 1 ½ minutes) or until it’s melted and smooth. Add the powdered sugar to the melted marshmallows…
Fondant Ingredients
…and then butter your hands. It’s like a spa treatment…or something.
Buttered Hands Work a half stick of softened butter into the marshmallow and powdered sugar using your buttered hands.
Mix Fondant with Hands
This is what you’ll end up with. Magic!
White Fondant Now, remove 1/3 of the fondant and tint it with green food color gel.
Add Green Food Color
Work it in gently. I found it was best to use gloves while doing this so my hands didn’t turn a shade of alien green.
Knead Color
This will make the stems of your carrot cakes.
Green Fondant Do the same with the remaining fondant, only using orange food color.
Green and Orange Fondant
Now, break off a small piece of the green fondant and place it into a garlic press. This will make the “fronds” of the carrots.
Use Garlic Press The trick is to keep feeding small pieces through the press to make one long strand.
Green Leaves Now, onto the cake. Mix the dry ingredients together, then stir in the shredded carrots. You want to use fresh carrots for the best flavor – none of the pre-shredded matchstick kind.
Carrots with Flour Combine the wet ingredients in a small bowl and mix.
Combine Wet Ingredients
Then, stir the wet ingredients into the dry and add the pecans.
Stir in Nuts Pour the cake batter into a greased 9x5-inch loaf pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool completely. While it’s cooling, make the cream cheese frosting.
Pour Batter in Pan When completely cooled, place the cake on a cutting board and put a toothpick at the very top, center point on the cake. Make a cut diagonally from the top of the cake to the bottom corner, like this:
Cut Carrot Cake
Then do the same on the other side. You’ll end up with three pieces like this:
Cut Cake Again
The two outer pieces will go together to form a carrot shape, so you’ll have two cakes. (I’ll just be showing how to decorate one).
Put Pieces Together
Place the cake on a platter and frost it with half of the prepared frosting:
Frost Cake
Frosting Covered Cake
Now it’s the orange fondant’s time to shine. Roll half of the fondant out to a trapezoid measuring 11 inches long, 9 inches wide at the bottom, and 5 inches wide at the top:
Roll Out Fondant Drape the rolled fondant over one of the cakes…
Lay Fondant Over Cake
…and gently press around the edges to adhere.
Press Fondant Around Edges
Use a sharp knife or pastry cutter to trim the edges.
Trim Fondant And there you have it! Almost done.
Trimmed Cake
Now it’s time to attach the greenery on top. Press the fronds into the top of the carrot firmly.
Attach Greenery Stem
Use either a butter knife or the fluted pastry tool to create ridges in the carrot.
Create Carrot Ridges
How adorable is that? This Carrot Cake is sure to be a hit at your next spring celebration.
Final Fondant Carrot Cake
Give it a try and let us know what you think!  

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Ready to make the recipe? Let’s get started making Carrot Cake!

Carrot Cake
Carrot Cake