Vegetable Garden Carrot Cake 🌿🥕 (with Marzipan Decorations!)

Step back into a little ‘90s nostalgia with this whimsical Vegetable Garden Carrot Cake!

Inspired by the timeless style of Martha Stewart, Stephanie recreates a stunning garden-themed cake topped with handmade marzipan vegetables. From moist, flavorful carrot cake to charming edible details like carrots, eggplants, and more, this episode blends creativity, technique, and a touch of playful confidence. Whether you’re baking for a special occasion or just want to try something new, this showstopping cake is as fun to make as it is to serve.

Ingredients

  • For the cake:
    • 2 cups all-purpose flour
    • 2 tsp baking powder
    • 1 tsp baking soda
    • 1 1/2 tsp ground cinnamon
    • 1/2 tsp ground ginger
    • 1/4 tsp nutmeg
    • 1/2 tsp salt
    • 3/4 cup vegetable oil
    • 4 large eggs
    • 1 1/2 packed light brown sugar
    • 1/2 cup granulated sugar
    • 1 (8 ounce) can crushed pineapple, drained
    • 1 tsp pure vanilla extract
    • 3 cups grated carrots, lightly packed
    • 3/4 cup chopped pecans
  • For the cream cheese frosting:
    • 1 (8 ounce) package cream cheese, softened
    • 1 cup unsalted butter, softened
    • 3 cups powdered sugar
    • 1 tsp pure vanilla extract
    • 1/4 tsp salt

Directions

  • To make the carrot cake:
    1. Preheat oven to 350 F. Spray a 9×13 inch baking pan with cooking spray. Line with parchment paper leaving an edge of paper over the long sides of the pan.
    2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined. Set aside.
    3. In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, crushed pineapple, and vanilla extract until fully combined. Add the grated carrots and chopped pecans to the wet ingredients and stir until well combined.
    4. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix.
    5. Pour the cake batter into the prepared baking pan and spread into one even layer. Bake at 350 F for 35-45 minutes until the top of the cake is set and a toothpick inserted into the center of the cake comes out clean. If needed, tent with aluminum foil for the last 15-20 minutes of baking to prevent excess browning on top of the cake.
    6. Remove from the oven, transfer to a wire rack, and allow to cool in the pan.
  • To make the cream cheese icing:
    1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth and add the powdered sugar, vanilla extract, and salt. Beat until combined, scraping down the sides of the bowl as necessary.
    2. Cut the cream cheese into chunks and add to the butter mixture. Beat until incorporated.
    3. Using an off-set spatula, top the cake with the cream cheese icing.
    4. Enjoy!
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