CARROT CAKE FONDANT RECIPES

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CARROT CAKE RECIPE | LAND O’LAKES



Carrot Cake Recipe | Land O’Lakes image

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

Provided by Land O'Lakes

Categories     Layer    Carrot    Sweet    Baking    Making It Photo-Ready    Vegetable    Cake    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 45 minutes

Yield 12 servings

Number Of Ingredients 28

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

Steps:

  • 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.
  • 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 pushing through garlic press onto cutting board or waxed paper. Set aside.
  • Heat oven to 350°F. 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 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.
  • Combine all frosting ingredients in bowl. Beat until well mixed and fluffy.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 760 calories, FatContent 26 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 90 milligrams, SodiumContent 500 milligrams, CarbohydrateContent 129 grams, FiberContent 2 grams, SugarContent grams, ProteinContent 5 grams

“EASY FONDANT? FOR REAL!” CARROT CAKE | LAND O’LAKES
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. The trick is to keep feeding small pieces through the press to make one long strand. Now, onto the cake. Mix the dry ingredients together, then stir in the shredded carrots.
From landolakes.com
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CARROT CAKE WITH FONDANT/GUMPASTE CARROTS
Nov 17, 2009 · Sift together flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut and walnuts. 3. Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes.
From thehungryhousewife.com
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FONDANT CARROTS | EASY TO MAKE FOR ANY SKILL LEVEL!
Roll the fondant into a log about the thickness of your pinky. Cut the log into pieces about 1-½ inch thick. Push up either end of the piece to soften the edge.
From nelliebellie.com
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FIRM CARROT CAKE FOR CARVING AND LAYERING - CAKECENTRAL.COM
Jul 09, 2010 · It produces a firm, dense cake perfect for carving, wedding cakes etc. It holds rolled fondant well and won’t become a moist mess like standard carrot cake recipes. The recipe below needs to be mixed by hand in a large bowl. Recipe is for a 22cm round or 19cm square pan. For a 30cm round or 28cm square- just double the ingredients.
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BUDDY'S CARROT CAKE
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From buddyvfoods.com
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CARROT CAKE WITH FONDANT/GUMPASTE CARROTS
Nov 17, 2009 · 1. Shred the carrots..about 2 cups. 2. Sift together flour, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut and walnuts. 3. Divide batter between cake pans and bake until a wooden pick or skewer inserted in center of cakes comes out clean, 35 to 45 minutes.
From thehungryhousewife.com
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Apr 11, 2020 · Make the cream cheese frosting:. Using a hand mixer or stand mixer, beat the softened cream cheese together with the softened butter on medium-high speed until smooth, about 2 minutes.; Add the confectioner’s sugar, vanilla, and pinch of salt. Mix on low for 30 seconds, then turn to medium- high and beat for 3 minutes until super smooth and creamy.
From foodtasia.com
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BUDDY'S CARROT CAKE
4 to 6 carrots, grated. Preheat oven to 375 degrees F. Butter a 9 by 13-inch sheet pan or 2 (8-inch) round pans. In a large bowl, sift together the flour, sugar, baking soda, cinnamon, and salt. Using a hand mixer, stream in the oil, and then beat in eggs, 1 at a time. Stir in the carrots until well combined. Pour into batter into prepared pan (s).
From buddyvfoods.com
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Prepare two 9” pans or one 12” cake pan or one 9”x 13” sheet pan by lining with parchment or wax paper. Sift together flour,baking soda, baking powder, salt, cinnamon and nutmeg in a bowl. Whisk together eggs, oil, sugars, and vanilla for about 1 minute. Add the dry ingredients and mix for about 2 minutes more.
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From wedding-cakes-for-you.com
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From traditionalhomebaking.com
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From entertainingwithbeth.com
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