Famous Carrot Dessert (Print-Friendly Version)
Super moist carrot cake loaded with fresh carrots, pineapple, and three gingers. Topped with fluffy cream cheese marshmallow frosting.
# Ingredients:
→ Cake
01 -
1 cup crushed pineapple, well-drained
02 -
1 pound carrots, finely shredded (about 3 cups)
03 -
1 teaspoon salt
04 -
1/4 cup cooled, melted unsalted butter
05 -
3 large eggs
06 -
1 1/2 cups organic sugar (cane)
07 -
1/3 cup diced candied ginger
08 -
3/4 cup pecans, toasted and chopped roughly
09 -
1/2 cup muscovado (brown) sugar
10 -
1/2 teaspoon ginger powder
11 -
1 1/2 teaspoons cinnamon powder
12 -
2 teaspoons fresh ginger, grated
13 -
1/2 teaspoon nutmeg (grated fresh)
14 -
2 cups plain (all-purpose) flour
15 -
2 teaspoons baking soda
16 -
2 teaspoons vanilla extract
17 -
1/2 cup canola oil
→ Marshmallow Fluff
18 -
Pinch of cream of tartar
19 -
2 egg whites (large)
20 -
Pinch of salt
21 -
1/3 cup granulated sugar, plus 2 tablespoons
22 -
3 tablespoons water
23 -
Seeds from half a vanilla bean
24 -
1/2 cup light corn syrup, plus 2 tablespoons
→ Cream Cheese Frosting
25 -
8 ounces softened cream cheese
26 -
2 cups Marshmallow Fluff
27 -
1 teaspoon vanilla extract
28 -
1 stick unsalted butter, softened slightly
29 -
1 pound powdered sugar, sifted well
# Steps:
01 -
Get your oven to 350°F. Line your 8-inch round pans with parchment, greasing and flouring them first.
02 -
Blend pineapple until fine. Whisk eggs, then mix in carrot shreds, oil, melted butter, vanilla, pineapple, and the fresh grated ginger.
03 -
In a clean bowl, whisk together the flour, baking soda, salt, sugars, and all the spices. Add this to the wet mix, gently stirring until just mixed.
04 -
Toss in the chopped pecans and candied ginger. Evenly pour the batter into the prepped pans.
05 -
Pop them in the oven for 40-55 minutes until they’re done and golden. Let them rest 15 minutes in the pans before fully cooling on a rack.
# Notes:
01 -
Grated carrots straight from fresh ones work best.
02 -
Room-temp ingredients blend more smoothly.
03 -
Mixing too much can ruin the texture—don’t do it!