Bobby Flay Carrot Cake with Cream Cheese Marshmallow Frosting

This Bobby Flay Carrot Cake is a decadent and incredibly moist recipe, which is loaded with fresh and crystallized ginger, sweet pineapple, and toasted pecans. The true showstopper is the unique frosting: a rich cream cheese base lightened with a fluffy, homemade marshmallow meringue. It’s a restaurant-quality dessert, perfect for any special occasion, ready in about 2 hours, plus cooling and chilling time.

Bobby Flay Carrot Cake Ingredients

For the Cake:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ⅛ teaspoon freshly grated nutmeg
• 1 teaspoon salt
• 1 ½ cups organic cane sugar
• ½ cup packed brown muscovado sugar
• 1 cup canola oil
• ¼ cup melted unsalted butter, cooled
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 pound carrots, peeled and grated (about 3 cups)
• 1 cup crushed pineapple, drained
• 2 teaspoons freshly grated ginger
• ⅓ cup finely diced crystallized ginger
• ¾ cup coarsely chopped toasted pecans

For the Cream Cheese Marshmallow Frosting:

• ½ cup plus 2 tbsp light corn syrup
• ⅓ cup plus 2 tbsp granulated sugar
• 3 tbsp water
• 2 large egg whites
• Pinch of cream of tartar & pinch of salt
• 8 ounces cream cheese, slightly softened
• 1 stick unsalted butter, slightly softened
• 1 pound organic powdered sugar, sifted twice
• 1 teaspoon vanilla extract

How To Make Bobby Flay Carrot Cake

1. Prep Oven and Dry Ingredients: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. In a large bowl, whisk together the flour, baking soda, cinnamon, ground ginger, nutmeg, and salt.
2. Mix Wet Ingredients: In a separate large bowl, whisk together the cane sugar, muscovado sugar, canola oil, and melted butter. Whisk in the eggs, one at a time, followed by the vanilla extract.
3. Combine and Bake: Add the wet ingredients to the dry and stir with a spatula until just combined. Gently fold in the grated carrots, drained pineapple, fresh ginger, crystallized ginger, and toasted pecans. Divide the batter evenly between the two prepared pans. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the Cakes: Let the cakes cool in the pans for 15 minutes before inverting them onto a wire rack to cool completely.
5. Make the Marshmallow Fluff Base: While the cakes cool, make the frosting. In a small saucepan, combine the corn syrup, granulated sugar, and water. Bring to a boil and cook until the syrup reaches 246°F on a candy thermometer. In a clean mixing bowl, whip the egg whites, salt, and cream of tartar until foamy.
6. Create the Meringue: With the mixer on medium speed, slowly and carefully stream the hot sugar syrup into the whipping egg whites. Once all the syrup is in, turn the speed to high and whip until the meringue is thick, glossy, and has cooled to room temperature. This is your homemade fluff.
7. Finish the Frosting: In a separate, clean mixing bowl, beat the softened cream cheese and butter together until fluffy. Gradually add the sifted powdered sugar and whip until light. Gently fold in your homemade fluff and the vanilla extract until just combined. If the frosting is too soft, refrigerate it for 20-30 minutes before using.
8. Assemble and Serve: Place one cooled cake layer on a serving platter and spread with a generous layer of the frosting. Top with the second layer. Frost the top and sides of the entire cake.

Recipe Tips

• How to get a perfectly moist cake? The combination of oil, drained pineapple, and a full pound of fresh carrots is the secret to an incredibly moist and tender cake that stays fresh for days.
• Why shred your own carrots? For the best, most moist cake, it is essential to grate your own carrots from whole carrots using the small holes of a box grater. The pre-shredded carrots sold in bags are very dry and will not provide the same level of moisture.
• How to get a light, fluffy frosting? The Italian meringue “fluff” base is a professional technique that makes the final frosting incredibly stable, light, and less overly sweet than a standard American buttercream. Beating the cream cheese and butter well before adding the other components is also key.
• Can I make this ahead of time? Absolutely! This is a perfect make-ahead cake. The cake layers can be baked, cooled, wrapped well, and stored at room temperature for a day. The frosting can also be made ahead and stored in the fridge; just let it soften slightly and re-whip it briefly before using.

What To Serve With Carrot Cake

This is a show-stopping, multi-component layer cake that is a complete dessert on its own. It is the perfect centerpiece for a birthday, Easter, or any special celebration. It needs no accompaniment other than a fork and a plate.

How To Store Carrot Cake

• Refrigerate: Because of the cream cheese frosting, this cake must be stored in the refrigerator. Keep it in a cake carrier or covered with a large bowl. It will stay fresh and delicious for up to 5 days. For the best flavor and texture, let a slice sit at room temperature for about 30 minutes before serving.

Carrot Cake Nutrition Facts

• Serving: 1 slice (1/16th of cake)
• Calories: 720 kcal
• Carbohydrates: 95g
• Protein: 8g
• Fat: 40g
• Saturated Fat: 18g
• Sugar: 75g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Bobby Flay Lemon Ricotta Pancakes Recipe
• Bobby Flay Caramel Apple Cheesecake Recipe
• Bobby Flay Red Velvet Cake Recipe