- 48
- 20 mins
- 80 mins
Ingredients
- Cream Cheese Frosting:
- 3 large eggs
- 1 jar (3.5-oz) baby-food strained carrots
- 3/4 cup packed brown sugar
- 1/2 cup canola oil
- 1 tsp vanilla extract
- 2 tsp each baking powder and ground cinnamon
- 1/2 tsp ground allspice
- 1/4 tsp salt
- 1 3/4 cups all-purpose flour
- 2 cups grated carrots
- 1/2 cup each raisins and chopped pecans
- 3 Tbsp unsalted butter, softened
- 1 pkg (3 oz) cream cheese, softened
- 1/4 tsp vanilla extract
- 2 1/4 cups confectioners' sugar
- Marzipan holly leaves and berries (see below)
Preparation
Step 1
1. Heat oven to 350°F. You'll need a 13 x 9-in. baking pan lined with nonstick foil; let foil extend over ends of pan.
2. In large bowl with mixer on medium speed, beat eggs, strained carrots, brown sugar, oil, vanilla, baking powder, cinnamon, allspice and salt until combined. On low speed, beat in flour until blended. Stir in grated carrots, raisins and pecans. Spread in prepared pan. Bake 22 to 24 minutes, until a wooden pick inserted in center comes out clean. Cool in pan on wire rack.
3. Cream Cheese Frosting: In small bowl with mixer on medium, beat butter, cream cheese and vanilla until creamy and fluffy. On low speed, beat in confectioners' sugar until thick and spreadable. Spread over carrot cake.
4. Lift foil by ends onto cutting board. Cut crosswise into 6 strips; cut each strip into 4 bars. Decorate each bar with marzipan holly leaves and berries.
Storage Tip: Store airtight in a single layer in refrigerator up to 1 week, or freeze up to 3 months.
Marzipan Holly Leaves and Berries: Tint prepared marzipan green for leaves, and red for berries. Roll out and cut green marzipan with a 1-in. holly leaf cutter. Roll tiny pieces of red marzipan into small berries. Place 2 leaves and 3 berries on each bar.