Carrot Cake with Marshmallow Fluff Cream Cheese Frosting

Total Time:
3 hr 30 min
Prep:
1 hr 15 min
Inactive:
2 hr
Cook:
15 min

Yield:
1 (8-inch) cake, about 10 servings
Level:
Intermediate

CATEGORIES
Ingredients
  • 1/4 cup melted unsalted butter, cooled, plus more for buttering pan
  • 1 cup crushed pineapple, drained
  • 3 large eggs
  • 1/2 cup canola oil
  • 2 teaspoons vanilla extract
  • 1 pound carrots, peeled and grated on the small holes of the grater (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 muscavado 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 diced crystallized ginger
  • 3/4 cup coarsely chopped toasted pecans
  • Cream Cheese Marshmallow Frosting, recipe follows
  • Cream Cheese Marshmallow Frosting:
  • Fluff:
  • 3 tablespoons water
  • 1/2 cup plus 2 tablespoons light corn syrup
  • 1/3 cup plus 2 tablespoon granulated sugar
  • 1/2 vanilla bean, seeds scraped and reserved
  • 2 large egg whites
  • Pinch salt
  • Pinch cream of tartar
  • 8 ounces cream cheese, slightly softened
  • 1 stick unsalted butter, slightly softened
  • 1 pound organic powdered sugar, sifted twice
  • 2 cups Fluff
  • 1 teaspoon vanilla extract
Directions

Preheat the oven to 350 degrees F. Butter and flour 2 (8-inch) round cake pans and line the bottoms with parchment paper. Butter the parchment well too.

Pulse the pineapple in a food processor fitted with a metal blade until it is finely chopped. Put the eggs in a bowl of a stand mixer fitted with the paddle attachment. Beat the eggs for 10 seconds. Add the oil, 1/4 cup melted butter, vanilla, carrots, chopped pineapple and grated fresh ginger and mix until combined.

Whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt in a bowl until combined. Add the wet ingredients and beat on low speed just until combined. Remove and fold in the crystallized ginger and pecans. Divide the batter between the 2 pans.

Bake until the tops are a very golden brown and a tester inserted in the center comes out with a few moist crumbs, 40 to 55 minutes. Let the cakes cool in the pans for 15 minutes, then invert them onto a wire rack and let them cool completely. Remove the parchment from the bottoms of each cake. Cool completely before frosting.

Fluff:

In a small saucepan fitted with a candy thermometer, bring the water, corn syrup, 1/3 cup plus 1 tablespoon sugar and vanilla bean to 246 degrees F. Before adding the syrup to the egg whites below, carefully remove the vanilla bean.

In the meantime, in a completely clean, dry mixing bowl of an electric mixer fitted with the whisk attachment, whip the egg whites, salt and cream of tartar until creamy and foamy, about 2 minutes. Still whisking, sprinkle in the remaining 1 tablespoon of sugar and continue to whisk until the whites hold very soft peaks, about 2 minutes. While mixing on slow speed, carefully drizzle in the hot syrup. Turn the mixer to high and whisk until thick, fluffy and just warm, about 7 minutes. Turn the mixer to low and whisk in the reserved vanilla seeds. Scrape the fluff into a bowl. Wash the bowl and whisk and return them to the machine.

Combine the cream cheese and butter in the bowl of the mixer and mix until light and fluffy. Add the powdered sugar and mix on low until combined. Increase the speed and whip until light and fluffy. Add about 2 cups of Fluff and the vanilla and whip until combined. Refrigerate for 15 minutes if too soft to use as frosting.

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    I made it but the frosting was too rich, I thin the eegs white with the sugar and vanilla was really good without the cream cheese. The tres leches cake have the same frosting which I did not know how to make it. Thanks for that!
    Beyond tasty! Such a hit I was asked the recipe by someone. I did change it a bit. I did not use homemade marshmallow fluff, didn't have time. I used store bought, shhhhh, don't tell anyone. Also used candied ginger chopped up. Delish!
    Taste was Great i took it to Work and people raved over it except i could not get the fluff frosting to turn out so i made cream cheese frosting.
    Cake was great, frosting was horrible. Soooo overly sweet...like sickening sweet. When you look at the frosting recipe, it asks for corn syrup, sugar, powdered sugar and 2 cups of marshmallow fluff. Sweets are my favorite food group, however there was no cream cheese flavor in this frosting, only sugar taste.
    The instructions for the marshmallow frosting are not complete. I am guessing the egg white/hot syrup mixture is then combined with the cream cheese/butter mixture? Please clarify. As I type I am waiting for the cake to cool, but I am hoping that after all that hard work (cake looks moist) I didn't messe up at the end. I will rate a 3 because of the amount of time it took to prepare.
    It says to add 2 cups of the Fluff to the cream cheese and butter mixture. The fluff is the marshmallow.
    Best carrot cake recipe I have ever tasted. So flavorful and spicy from the Ginger. The only change I made was the addition of some rum soaked raisins. Flawless!!!
    I made this cake for my Mom for Mother's Day after she saw Bobby Flay make it on Throwdown. I was completely amazed by the depth of flavor in it. I am so impressed with the flavor and different textures. Can't wait to make it for the next party I have.
    My husband made this cake for us for Mother's Day. It is the most delicious and moist carrot cake we have ever had. I'll have to say we are carrot cake snobs and this one definately passed our test. It is remarkable!!! This cake could easily be served in a 5 star restaurant. Thanks Bobby Flay for yet another wonderful recipe.
    really I would like the Vera's recipe,lol
    Can anyone tell me the name of the restaurant place in California that has cupcakes and beer?? Or beer cupcakes? ?? She was a guest on there for this episode. I just want to know the name of the place. Please...thanks!!! :)
    Best Carrot Cake I have ever eaten. MY family now request it for Christmas.
    Made cake AGAIN!!! Making your own fluff is paramount and decreasing the 10x is key to a smooth, tangy, topping as opposed to using the store bought processed stuff that is way too sweet and weird. Using 1C of 10x is fine. This cake is soooo moist. The fresh ginger and candied ginger are perfect and although it takes quite a while to grate the carrots on the small hole side, it's worth the nicks on your knuckles.
    Best carrot cake I have ever had. I made it for my mom's birthday and the whole family wanted the recipe. The only complaint I got was that the frosting was to sweet!
    Was there for the throwdown and I have to say, this cake was by far the best carrot cake I have had. I have eaten at Vera's restaurant many times, had her cakes a thousand and this cake was just so "homemade." Vera's cake is certainly the "southern style" carrot cake, but this one was full of flavor and I would not change a thing. The marshmallow puff icing was out of this world!
    I don't know about you guys but , with all of this delicious baking it has turned ALOT of simple Sunday Church Brunches into a culinary festival of who's got the best of what haha! Always been like that at Church but Now it ALL tastes wonderful! Thanks for ALL the wonderful teachings , and AMEN to simple sugar!
    One of the best cakes I think I've ever made. However I did make alterations to the recipe, having noted on "Throwdown," the comments the judges made of too much ginger. So I left out the crystallized ginger and powdered ginger. Where the heck am I supposed to find crystallized ginger anyway. Or "organic sugar cane sugar," or "brown muscavado sugar" so I just used white and brown sugar. I thought the frosting was too much as well and used a simple cream cheese one. By too much I mean vanilla bean, organic powdered sugar, for goodness sakes it's a recession. I can't believe anyone would do that all. Save some money and simplify, you'll be surprised how good it tastes.
    Wonderful cake recipe except that my frosting was too soft. The recipe said that if frosting too soft to cool it for 15 minutes in the fridge which I did. What a shame I would of love to have a better consistency. Does anyone have any tips on a thicker frosting. Thanks I sure will love to make this again for thanksgiving, but with a harder frosting.
     
    Very Vera is the name of her company in Augusta, GA. Looking forward to making this recipe.
    Can anyone tell me the name of the rest. that Bobby had the throwdown with?
     
    I wanted to order the cake if possible.
     
    thks bunches
    The best way to make a carrot cake is by using Gerber baby food-carrots. It keeps the cake moist and really full of flavor. Perfect for people who don't like pineapple. :-)
    I was so surprised how good this was! Really skeptical since marshmallow and carrot cake do not seem to go well together at all but it was such a great combination! let you enjoy the carrot cake with the extra sweetness of a cream cheese frosting. Highly recommend!
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