Instructions

    Follow these steps - Carrot and pumpkin cake

  1. Grease and flour a round Bundt pan.

  2. Peel and finely grind carrots and pumpkin.

  3. Set oven to 175°C (347°F)

  4. Assemble the assistant with beater bowl and cookie whisks.

  5. Stir room temperature butter and sugar.

  6. Add the eggs, one at a time.

  7. Add the grinded carrots and pumpkin.

  8. Mix flour, baking soda and spices and add. Whisk it all together into a smooth batter.

  9. 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.

  10. Follow these steps - Topping

  11. Assemble the assistant with beater bowl and cookie whisks once again.

  12. Whisk together cream cheese, soft butter, vanilla powder and icing sugar into a smooth batter.

  13. Gently pave out most of the marzipan into a round form, just as large to cover the whole cake.

  14. Add the frosting on the cake and wrap the cake with marzipan.

  15. 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.

  16. Use the rest of the marzipan to make some spiders that you can place on the top of the cake.

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