Marzipan carrot cake with chamomile cream cheese frosting
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 8 portions
Ingredients
For the base:
  • 300 g grated carrots
  • 70 g butter at room temperature
  • 3 eggs
  • 70 g caster sugar
  • 15 ml olive oil
  • 150 g flour (wheat or rice)
  • ½ tsp vanilla sugar
  • ¼ tsp ginger
  • ½ tsp baking powder
  • ¼ tsp bicarbonate of soda
For the frosting:
  • 30 g butter at room temperature
  • 100 ml heavy cream
  • 60 g powder sugar
  • 1 chamomile bag
  • 200 g cream cheese
Other:
  • 150 g marzipan
Preparation
For the cake base:
  1. Preheat the oven at 170°C.
  2. Beat the butter, the sugar and the eggs together until combined.
  3. Add the olive oil and the grated carrots and mix.
  4. Add little by little the sieved flour and stir.
  5. Add the vanilla sugar, the ginger, the baking powder and soda and mix well until the batter will be smooth.
  6. Place baking paper and grease the borders of two 4.5 inch (11,5 cm) springform pans and divide the batter into the two pans.
  7. Bake both cakes at the same time (they are so small that they fit together!) for 40 minutes. Check if the cakes are cooked by inserting a toothpick into the cake: if it will come out clean, the cake is cooked.*
For the frosting:
  1. Open a chamomile bag and pour its content into a bowl, add heavy cream and combine gently the two ingredients. Let it set for about half an hour.
  2. Add butter, sugar and cream cheese and whip until the frosting will have a firm structure.
Assembly:
  1. Roll out the marzipan loaf with a rolling pin, dusting the surface with some powder sugar. Once the marzipan paste will be few millimeters thick, cut three circles using the springform pan to border the circles.
  2. Once the cakes will be cool, cut them in half lengthwise. Put the first layer of the base in a plate or stand and spread a thin layer of frosting, levelling it out. Place one circle of marzipan on the top and cover it with another thin layer of frosting.
  3. Repeat the procedure until the last layer and use the remaining frosting to cover the top and the sides of the cake.
Notes
*If you happen to have only one pan, you can bake the half of the batter, wait that it cools, remove it from the pan and bake the second one.
Recipe by The Adagio Blog at https://adagioblog.com/marzipan-carrot-cake/