Grease and flour a round Bundt pan.
Peel and finely grind carrots and pumpkin.
Set oven to 175°C (347°F)
Assemble the assistant with beater bowl and cookie whisks.
Stir room temperature butter and sugar.
Add the eggs, one at a time.
Add the grinded carrots and pumpkin.
Mix flour, baking soda and spices and add. Whisk it all together into a smooth batter.
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.
Assemble the assistant with beater bowl and cookie whisks once again.
Whisk together cream cheese, soft butter, vanilla powder and icing sugar into a smooth batter.
Gently pave out most of the marzipan into a round form, just as large to cover the whole cake.
Add the frosting on the cake and wrap the cake with marzipan.
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.
Use the rest of the marzipan to make some spiders that you can place on the top of the cake.
Follow these steps - Carrot and pumpkin cake
Follow these steps - Topping
- 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.
- 300 g cream cheese
- 100 g butter
- 300 g icing sugar
- ½ tsp vanilla powder
- 250 g black marzipan
- 5-6 big Marshmallows