Carrot Cake With Marshmallow Fluff Cream Cheese Frosting

This delicious carrot cake is a moist, spiced treat packed with fresh carrots, zesty ginger, and toasted pecans, perfect for any occasion. Topped with a creamy marshmallow fluff cream cheese frosting, it’s irresistibly indulgent yet simple to make. With pantry staples and fresh ingredients, this recipe offers a flexible, crowd-pleasing dessert you’ll love baking!

Recipe 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

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

How To Make Carrot Cake With Marshmallow Fluff Cream Cheese Frosting?

1. Preheat the oven and prepare pans: Preheat to 180°C (160°C fan) / 350°F. Butter and flour two 20cm (8-inch) round cake tins, line with parchment, and butter the parchment.
2. Prepare the pineapple and wet mix: Pulse 240ml / 1 cup pineapple in a food processor until finely chopped. In a stand mixer, beat 3 large eggs for 10 seconds, then mix in 120ml / 1/2 cup canola oil, 60ml / 1/4 cup melted butter, 2 teaspoons vanilla, carrots, pineapple, and 2 teaspoons grated ginger.
3. Mix dry ingredients: In a bowl, whisk together 250g / 2 cups flour, 300g / 1 1/2 cups cane sugar, 100g / 1/2 cup muscovado sugar, 2 teaspoons baking soda, 1 1/2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/8 teaspoon nutmeg, and 1 teaspoon salt.
4. Combine wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, mixing on low until just combined. Fold in 50g / 1/3 cup crystallized ginger and 75g / 3/4 cup pecans.
5. Bake the cakes: Divide batter evenly between the prepared tins. Bake for 40–55 minutes, or until golden brown and a tester inserted in the center comes out clean. Let cool in tins for 15 minutes, then invert onto a wire rack to cool completely.
6. Make the Marshmallow Fluff: Combine 45ml / 3 tablespoons water, 160ml / 1/2 cup + 2 tablespoons corn syrup, 100g / 1/3 cup + 2 tablespoons sugar, and the vanilla bean in a saucepan. Heat to 120°C (248°F). Remove the vanilla bean.
7. Whip the egg whites: Beat 2 large egg whites, a pinch of salt, and a pinch of cream of tartar until foamy. Add 1 tablespoon sugar and whip until soft peaks form. Slowly drizzle in the hot syrup while mixing on low. Beat on high until fluffy (about 7 minutes), then fold in reserved vanilla seeds.
8. Make the frosting: Beat 225g / 8 ounces cream cheese and 115g / 1 stick (1/2 cup) butter until fluffy. Gradually mix in 450g / 1 pound icing sugar. Fold in 480ml / 2 cups Marshmallow Fluff and 1 teaspoon vanilla. Chill for 15 minutes if too soft.
9. Assemble the cake: Place one cake layer on a plate, frost the top, add the second layer, and frost the entire cake. Decorate with toasted pecans if desired.

Recipe Tips:

• Grate the Carrots Finely: Use the smallest holes on your grater to ensure the carrots blend smoothly into the batter for a moist and even texture.
• Drain the Pineapple Well: Squeeze out any extra juice from the crushed pineapple to prevent the cake from becoming soggy.
• Use Room-Temperature Ingredients: Allow eggs, cream cheese, and butter to come to room temperature for easier mixing and a smoother batter and frosting.
• Don’t Overmix the Batter: Mix just until the ingredients are combined. Overmixing can make the cake dense and heavy.
• Cool the Cake Completely Before Frosting: Ensure the cake is fully cool, or the frosting will melt and slide off, ruining your presentation.

How To Store Leftovers?

• Refrigerate: First, let the leftover carrot cake cool to room temperature. Place it in an airtight container or wrap it tightly in plastic wrap. Refrigerate for up to 5 days to keep it fresh.
• Freeze: Allow the cake to cool completely, then wrap each slice or layer tightly in plastic wrap and aluminum foil. Freeze for up to 3 months.

Nutrition Facts

• Calories: 326
• Total Fat: 16.7g
• Saturated Fat: 3.1g
• Cholesterol: 48mg
• Sodium: 147mg
• Potassium: 80mg
• Total Carbohydrate: 42.4g
• Dietary Fiber: 0.9g
• Sugars: 31.3g
• Protein: 3.1g

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• 11-Carton Cake Recipe
• 3-Ingredient Chocolate Cake Recipe