Carrot Cake with Marshmallow Fluff Cream Cheese Frosting Recipe

Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

• Skill Level: Intermediate
• Yield: 1 (8-inch) cake, serves about 10
• Nutrition per serving (1 of 10): Calories 919, Total Fat 40 g, Saturated Fat 15 g, Carbohydrates 137 g, Dietary Fiber 3 g, Sugars 112 g, Protein 8 g, Cholesterol 117 mg, Sodium 675 mg
• Total Time: 3 hr 30 min
• Preparation Time: 1 hr 15 min
• Rest Time: 2 hr
• Baking Time: 15 min

Indulge in this moist, flavorful Carrot Cake topped with dreamy Marshmallow Fluff Cream Cheese Frosting. Bursting with fresh carrots, pineapple, ginger, and pecans, it's a decadent treat that will impress every bite!

Ingredients:

• 1/4 cup unsalted butter, melted and cooled, plus extra for greasing pans
• 1 cup crushed pineapple, drained
• 3 large eggs
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 1 pound carrots, peeled and grated finely (about 3 cups, lightly packed)
• 2 teaspoons freshly grated ginger
• 2 cups all-purpose flour
• 1 1/2 cups organic cane sugar
• 1/2 cup lightly packed brown muscovado sugar
• 2 teaspoons baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1/3 cup finely chopped crystallized ginger
• 3/4 cup coarsely chopped toasted pecans
• Cream Cheese Marshmallow Frosting: recipe below

For the Fluff:

• 3 tablespoons water
• 1/2 cup plus 2 tablespoons light corn syrup
• 1/3 cup plus 2 tablespoons granulated sugar
• 1/2 vanilla bean, seeds scraped and saved
• 2 large egg whites
• Pinch of salt
• Pinch of cream of tartar
• 8 ounces cream cheese, softened slightly
• 1 stick unsalted butter, softened slightly
• 1 pound organic powdered sugar, sifted twice
• 2 cups Fluff (prepared as below)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350F. Grease and flour two 8-inch round cake pans, lining the bottoms with well-buttered parchment paper. Get ready to bake this irresistible cake!
2. Fit a food processor with a metal blade and pulse pineapple until finely chopped. In a stand mixer with paddle attachment, beat eggs for 10 seconds. Add canola oil, 1/4 cup melted butter, vanilla, grated carrots, chopped pineapple, and fresh ginger; mix until just combined.
3. In another bowl, whisk flour, both sugars, baking soda, cinnamon, ground ginger, nutmeg, and salt. Add dry ingredients to wet mixture; beat on low until incorporated. Gently fold in crystallized ginger and pecans. Divide batter evenly between pans.
4. Bake 40-55 minutes until golden and a tester shows moist crumbs. Cool in pans 15 minutes, then invert onto racks. Peel off parchment and cool completely before frosting.

Make the Fluff:

1. In a small saucepan with candy thermometer, heat water, corn syrup, 1/3 cup plus 1 tablespoon sugar, and vanilla bean to 246F. Remove bean pod before using.
2. In a clean mixer bowl with whisk, whip egg whites, salt, and cream of tartar until foamy (2 minutes). Gradually add remaining 1 tablespoon sugar to soft peaks. On low, pour in hot syrup; whip on high until thick and just warm (7 minutes). Add vanilla seeds; whisk briefly. Transfer to a bowl and clean mixer.
3. Beat cream cheese and butter until fluffy. Gradually add sifted powdered sugar on low, then whip until airy. Fold in 2 cups prepared Fluff and vanilla; whip smooth. Chill 15 minutes if needed for spreading. Frost your cake and enjoy the pillowy perfection!