Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Carrot Cake Loaf
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- Level: Intermediate
- Total: 5 hr (includes cooling and drying times)
- Active: 1 hr 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 644
- Total Fat
- 25 g
- Saturated Fat
- 13 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 5 g
- Sugar
- 56 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 511 mg
Cinnamon, nutmeg and ginger bring warm notes to this plant-based carrot cake, while almond milk and an extra-generous portion of shredded carrots add plenty of moisture. Edible marzipan carrots sit atop the cream cheese frosting, adding extra whimsy to this beautiful sweet treat.
- Level: Intermediate
- Total: 5 hr (includes cooling and drying times)
- Active: 1 hr 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 644
- Total Fat
- 25 g
- Saturated Fat
- 13 g
- Carbohydrates
- 99 g
- Dietary Fiber
- 5 g
- Sugar
- 56 g
- Protein
- 9 g
- Cholesterol
- 0 mg
- Sodium
- 511 mg
Ingredients
Loaf Cake:
Cream Cheese Frosting:
Marzipan Carrots:
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Directions
- For the loaf cake: Preheat the oven to 350 degrees F. Grease a 9-by-5-inch loaf pan with coconut oil. Line with parchment, leaving a 2-inch overhang on the 2 longer sides.
- Put the almonds on a small, rimmed baking sheet and bake until golden brown, 6 to 8 minutes. Let cool completely, then coarsely chop. Set aside.
- Meanwhile, whisk the all-purpose flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined; set aside.
- Whisk the coconut oil, cane sugar, almond milk, applesauce and vanilla in a large bowl until smooth, then stir in the carrots until thoroughly combined. Stir in the flour mixture until just combined; do not overmix. Fold in the almonds until just incorporated.
- Pour the batter into the prepared loaf pan, then smooth the top into an even layer. The pan should be about three-quarters full. Bake until the top is deep golden brown, the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean, 1 hour 15 minutes to 1 hour 30 minutes. Cool in the pan for 30 minutes, then turn the cake out onto a wire rack to completely cool, about 2 hours.
- For the cream cheese frosting: Beat the cream cheese in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, gradually add the confectioners’ sugar and beat, stopping and scraping down the sides of the bowl with a rubber spatula as needed, until combined and fluffy. Cover and refrigerate until you’re ready to assemble the cake.
- For the marzipan carrots: Combine the almond flour, confectioners’ sugar, almond milk, almond extract and salt in a mini food processor. Process until a smooth ball forms, about 2 minutes (it should be the consistency of fresh Play Dough). Transfer 2 tablespoons of the marzipan to a small bowl and knead in a drop of green food coloring until the marzipan is evenly green. Wrap tightly in plastic and set aside. Transfer the remaining marzipan to a bowl and tint with the orange food coloring until well combined.
- Dust a clean work surface and your hands with confectioners’ sugar. Roll 3/4 teaspoon of the orange marzipan into a skinny triangle with rounded edges, about 1 inch long, to form the shape of a carrot. Repeat to make 8 carrots. Roll the green marzipan into a long, skinny rope, then cut crosswise into 1/4-inch pieces. Place 3 pieces together and pinch the bottom to make a carrot top, then press into the top of a carrot to adhere. Repeat until all 8 carrots have tops. Use a toothpick to gently press lines crosswise on the carrots to mimic ridges. Place on a parchment-lined plate and set aside at room temperature uncovered until dry to the touch, about 1 hour. (This can be done up to 4 hours ahead of time.)
- Frost the top of the cake with an even layer of the cream cheese frosting. Carefully place the marzipan carrots on top along the edges, facing toward the center. Refrigerate until the frosting is set, about 30 minutes. Slice and serve.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
