Carrot Cake with Marzipan – A recipe for an easy and delicious moist carrot cake baked with marzipan and topped with cream cheese frosting with lemon.
This soft and flavorful carrot cake is incredibly good and simple to bake. It’s packed with warm spices and raisins. The best part about this recipe is that all the ingredients for the batter are mixed in one bowl and beaten together for a couple of minutes—no need to cream butter separately. Simply mix everything, pour it into a springform pan, and bake. The batter is flavored with cardamom, cinnamon, allspice, and ground ginger, giving the cake a wonderful spiced taste. Additionally, there are grated carrots and raisins in the batter, and you can also add chopped walnuts if desired.
The grated marzipan in the batter makes the cake extra moist and soft, perfectly complementing the carrots. You can leave out the marzipan, but it truly enhances the flavor. The cream cheese frosting consists of butter, powdered sugar, cream cheese, vanilla sugar, lemon zest, and heavy cream—such a delicious combination.
Find my recipe for a classic carrot cake here. I also have a recipe for a large carrot cake baked in a sheet pan, perfect for serving many people. Enjoy!
Carrot cake with marzipan marcipan
Ingredients
Carrot cake with marzipanInstructions
Carrot Cake with Marzipan
Preheat the oven to 180°C (fan).
Place all the ingredients in a mixing bowl and beat the batter until smooth and even, for about 1-2 minutes. If the batter appears to separate, don’t worry—it will turn out fine.
Line a 25-26 cm springform pan with baking paper and grease it with butter. Pour the batter into the pan and bake for about 1 hour. Check with a toothpick to see if the cake is done. Let the cake cool completely before preparing the frosting.
Cream Cheese Frosting
Beat the butter until light and fluffy, then add the vanilla and lemon zest. Gradually add powdered sugar while continuing to beat. Add the cream cheese a little at a time, beating well to remove any lumps and achieve a smooth and airy frosting. Slowly pour in the heavy cream while beating, and mix until fluffy. Refrigerate the frosting until ready to use.
Spread the cream cheese frosting over the cooled cake and optionally sprinkle with toasted coconut flakes. Enjoy immediately or refrigerate until serving. Bon appétit!
Please write a comment