Carrot Cake Recipe
A classic carrot cake gets a new look with a simple butter-based fondant wrap.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.landolakes.com.
Cooking tools:
- Microwave
- Mixing bowl
- Garlic press
- Cutting board
- Wax paper
- Plastic food wrap
- Rolling pin
- Pizza cutter
- Chef's knife
- Loaf pan
- Oven
- Cooling rack
- Toothpick
- Serving platter
- Refrigerator
- Hand mixer
- Grater
- Measuring cup
- Measuring spoon
- Spatula
- Pastry brush
- Piping bag
- Plastic food bag
- Wooden spoon
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
- 3 1/2 cups powdered sugar
- 6 ounces cream cheese , softened
- 1 1/2 teaspoons vanilla extract
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