Main
Recipes
Course
Desserts
Carrot Cake with Marshmallow Fluff Cream Cheese Frosting (Bobby Flay) Recipe

Carrot Cake with Marshmallow Fluff Cream Cheese Frosting (Bobby Flay) Recipe

Posted by

Rate It!

Carrot Cake with Marshmallow Fluff Cream Cheese Frosting (Bobby Flay)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

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 tsp vanilla extract
1 lb carrots, peeled and grated on the small holes of the grater (about 3 cups, lightly packed)
2 tsp freshly grated ginger
2 cups all-purpose flour
1 1/2 cups organic cane sugar
1/2 cup lightly packed brown muscavado sugar
2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp freshly grated nutmeg
1 tsp salt
1/3 cup finely diced crystallized ginger
3/4 cup coarsely chopped toasted pecans
cream cheese marshmallow frosting , recipe follows
3 tbsp water
1/2 cup plus 2 tbsp light corn syrup
1/3 cup plus 2 tbsp granulated sugar
1/2 vanilla bean , seeds scraped and reserved
2 large egg whites
pinch salt
pinch cream of tartar
8 oz cream cheese, slightly softened
1 stick unsalted butter, slightly softened
1 lb organic powdered sugar , sifted twice
2 cups fluff
1 tsp 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.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	13016.93 Kcal (54499 kJ)
Calories from fat	4253.53 Kcal
		% Daily Value*
Total Fat	472.61g	727%
Cholesterol	1172.44mg	391%
Sodium	6452.67mg	269%
Potassium	3495.85mg	74%
Total Carbs	2076.33g	692%
Sugars	884.55g	3538%
Dietary Fiber	41.25g	165%
Protein	177.25g	355%
Vitamin C	46.9mg	78%
Vitamin A	6.2mg	208%
Iron	61.9mg	344%
Calcium	774.7mg	77%

Amount Per 100 g
Calories	380.73 Kcal (1594 kJ)
Calories from fat	124.41 Kcal
		% Daily Value*
Total Fat	13.82g	727%
Cholesterol	34.29mg	391%
Sodium	188.73mg	269%
Potassium	102.25mg	74%
Total Carbs	60.73g	692%
Sugars	25.87g	3538%
Dietary Fiber	1.21g	165%
Protein	5.18g	355%
Vitamin C	1.4mg	78%
Vitamin A	0.2mg	208%
Iron	1.8mg	344%
Calcium	22.7mg	77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Use Your Leftover Eggnog For Muffins!

All-purpose flour, Baking powder, Apple cider vinegar and 8 more..
Pumpkin Carrot Cake Muffins

Brown sugar, Butter, softened, Vanilla yogurt and 12 more..
Applesauce Spice Muffins

All-purpose flour, Baking powder, Baking soda, Cinnamon and 12 more..
Martha's Carrot Cupcakes With Cream Cheese Frosting

Sugar, Macadamia nut oil, Orange juice, Vanilla extract and 14 more..
Gingerbread Babies

Butter, softened, Brown sugar, Egg, Molasses and 15 more..
Pumpkin Roll

Eggs, Plain pumpkin, All-purpose flour, Cinnamon and 10 more..
Pumpkin Walnut Roll

Eggs, Sugar, Pumpkin, Lemon juice, All-purpose flour and 12 more..
Banana Pecan Pancakes Served With Berries

All-purpose flour, Brown sugar, Baking powder, Baking soda and 11 more..
Pumpkin Gingerbread

Egg, Canola oil, Molasses, Brown sugar, Hood milk, Pumpkin and 5 more..
Apple Walnut Cake

Sugar, Butter, room temperature, Egg, beaten to blend and 9 more..
Pumpkin Roll

Eggs, Sugar, Pumpkin puree, Lemon juice, Flour and 9 more..
Carrot Cheesecake Muffins

Cream cheese, softened, Sugar, Grated orange peel and 12 more..
Pear-a-dise Muffins

All-purpose flour, Whole wheat flour, Baking soda and 9 more..
Applesauce Date Cake

All-purpose flour, Baking soda, Cinnamon, Allspice, Nutmeg and 7 more..
Spiced Applesauce Cake

Butter or 1/3 cup margarine, Brown sugar, Egg and 12 more..