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Carrot Cake

Carrot Cake

A classic carrot cake gets a new look with a simple butter-based fondant wrap.

Read the Story Behind the Recipe


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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

1/4 cup Land O Lakes® Butter, softened

Orange food color

Green food color

Cake

1 2/3 cups all-purpose flour

3/4 cup sugar

1/4 cup firmly packed brown sugar

1 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon ground nutmeg

4 large (2 1/3 cups) carrots , peeled, shredded

1/2 cup Land O Lakes® Butter, melted, cooled

1/2 cup sour cream

2 large Land O Lakes® Eggs

1 teaspoon vanilla extract

1/2 cup coarsely chopped pecans

Frosting

3 1/2 cups powdered sugar

6 ounces cream cheese , softened

1/4 cup Land O Lakes® Butter, softened

1 1/2 teaspoons vanilla extract

How to make

  1. 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.

  2. 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.

  3. 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.

  4. STEP 4

    Heat oven to 350°F. Grease and flour 9x5-inch loaf pan; set aside.

  5. 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.

  6. 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.

  7. STEP 7

    Combine all frosting ingredients in bowl. Beat until well mixed and fluffy.

  8. 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.

  9. 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.

  10. 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.

Read the Story Behind the Recipe

Tip #1

Click here for printable Step-by-Step Instructions

Tip #2

Freshly shredded carrots give the best flavor and texture in this cake.

Tip #3

For storage, wrap cake in plastic food wrap. Store in plastic food bag for extra protection. Refrigerate for up to 1 week.

Tip #4

For easier decorating, first freeze the cake; thaw in refrigerator when ready to decorate.

Nutrition (1 serving)

760 Calories
26 Fat (g)
90 Cholesterol (mg)
500 Sodium (mg)
129 Carbohydrates (g)
2 Dietary Fiber
5 Protein (g)
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