Carrot Cake With Marzipan Carrots

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Carrot cake can be a classic, but why not add a playful twist? These marzipan carrots not only decorate the cake but also bring a little sweetness to every slice.

photo of Carrot Cake With Marzipan Carrots

serves/makes:

ready in:
1-2 hrs

ingredients

CLASSIC CARROT CAKE
1 package (18 ounce size) French vanilla cake mix
1 cup shredded carrots
1 can (8 ounce size) crushed pineapple
1/3 cup vegetable oil
3 eggs
1 tablespoon chopped crystallized ginger
1 teaspoon cinnamon
2 packages (8 ounce size) cream cheese
1 jar (16 ounce size) marshmallow cream

MARZIPAN CARROTS
1 tube (7 ounce size) almond paste
2 drops orange food coloring
1 drop green food coloring

directions

Heat oven to 350 degrees F.

In a bowl, combine first 7 ingredients, divide batter between 2 greased and floured 8 inch round cake pans. Bake 30 minutes. Cool.

In a bowl, beat cream cheese until fluffy. Fold in marshmallow cream. Place 1 cake layer on platter and top with 2/3 cup frosting and second layer. Coat with remaining frosting. Garnish with the marzipan carrots.

MARZIPAN CARROTS: Knead almond paste 5 times. Set aside one-fourth of the paste. Add orange food coloring to remaining paste, knead until combined.

Roll mixture into a log, cut in 12 pieces. Roll each piece into a carrot shape. Make small indents in carrots. Add green food coloring to reserved paste, knead to combine.

Form into log, cut into 12 pieces. Shape each piece into a carrot top. Attach tops to carrots.