Yield: 12 servings
A classic carrot cake gets a new look with a simple butter based fondant wrap.
Preparation time: 1 hour 45 minutes
Total time: 3 hours 45 minutes
Fondant
1(10-ounce) package white miniature marshmallows
1 tablespoon water
1 pound (4 cups) powdered sugar
1 Half Stick (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
2 Half Sticks (1/2 cup) LAND O LAKES® Butter, melted, cooled
1/2 cup sour cream
2 LAND O LAKES® Eggs
1 teaspoon vanilla
1/2 cup coarsely chopped pecans
Frosting
3 1/2 cups powdered sugar
6 ounces cream cheese, softened
1 Half Stick (1/4 cup) LAND O LAKES® Butter, softened
1 1/2 teaspoons vanilla
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; mix into marshmallow mixture, using liberally buttered hands, until combined. Knead fondant until smooth.
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.
Create 2 sets of carrot leaf stems with green fondant by pressing through garlic press onto waxed paper. Set aside.
Heat oven to 350ºF. Grease and flour 9x5-inch loaf pan; set aside.
Combine flour, sugar, brown sugar, salt, cinnamon, baking powder, baking soda, allspice and nutmeg in bowl. Add carrots; toss to coat. Set aside.
Combine 1/2 cup 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.
Combine all frosting ingredient in bowl. Beat until well mixed and fluffy.
Cut cake loaf from middle of 1 short end to corner of opposite short end. Repeat on other side. Place long sides of 2 smaller triangles together on serving platter. Place larger triangle onto platter. Frost cakes; refrigerate until firm.
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 on bottom and 5 inches across on top. Cover 1 cake triangle with orange fondant, overlapping slightly. Trim along bottom of cake with sharp knife to remove excess. Repeat with remaining orange fondant and cake triangle.
Place carrot leaf stems at top of each carrot, pressing in slightly. Use back of butter knife to create ridges in carrot.
12 servings
TIP: Store cake wrapped in plastic food wrap, inside plastic food bag. Refrigerate for up to 1 week.
TIP: Freshly shredded carrots give the best flavor and texture in this cake.
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©2013 Land O'Lakes, Inc.
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