Ingredients
- 100 g salted butter
- 225 g sugar
- 3 eggs
- 200 g butternut pumpkin
- 200 g carrots
- 180 g flour
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- ½ tsp cloves
- Grease and flour to a Bundt pan, 24 cm.
Topping
- 300 g cream cheese
- 100 g butter
- 300 g icing sugar
- ½ tsp vanilla powder
- 250 g black marzipan
- 5-6 big Marshmallows
Cake for Halloween
Here is a recipe for a carrot and pumpkin cake with vanilla frosting and marzipan.
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Grease and flour a round Bundt pan.
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Peel and finely grind carrots and pumpkin.
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Set oven to 175°C (347°F)
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Assemble the assistant with beater bowl and cookie whisks.
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Stir room temperature butter and sugar.
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Add the eggs, one at a time.
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Add the grinded carrots and pumpkin.
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Mix flour, baking soda and spices and add. Whisk it all together into a smooth batter.
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Bake the cake in the lower part of the oven for 30-35 minutes, remove as soon as a test stick is dry. Let the cake cool down in the Bundt pan.
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Assemble the assistant with beater bowl and cookie whisks once again.
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Whisk together cream cheese, soft butter, vanilla powder and icing sugar into a smooth batter.
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Gently pave out most of the marzipan into a round form, just as large to cover the whole cake.
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Add the frosting on the cake and wrap the cake with marzipan.
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Heat the marshmallows very short in a bowl in a micro and stir to a batter with a fork. Use your fingers or two forks to pull out the marshmallow batter to a spider net and decorate the cake.
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Use the rest of the marzipan to make some spiders that you can place on the top of the cake.
