Ginger Marshmallow Frosting on cardamom-Spiced Carrot Cake
Cardamom-Spiced Carrot Cake with Ginger Marshmallow Frosting – this simple carrot cake recipe is made in a sheet pan. Perfectly spiced, tender and topped with luxurious ginger marshmallow frosting. Great dessert to serve for spring, any special occasion, or Easter!
If you’ve been a long time reader of Fisiz you know that we are not a favorite baker.
In fact, we'll admit to sporting a black yeast thumb. We're a savory girl through and through.
However, if we are going to bake a dessert we definitely lean towards team cake. A few tried and true recipes – our world famous Banana Cake, our Ultimate Dark Chocolate Cake, our Simple Lemon Ricotta Cake, and now this Cardamom-Spiced Carrot Sheet Cake with Ginger Marshmallow Frosting.
We actually fell in love with carrot cake at a Denver Friendsgiving. Our friend Megan, who is a standout baker, showed up with this three-tiered legendary carrot cake that made everyone swoon, including yours truly. After having a slice or two, we immediately knew that we had to try and create our own version.
Now, we all know a three layer cake is fancy AF. BUT! A sheet pan cake is far more convenient and can feed a larger crowd. Plus, we're not into decorating multiple layers. We digress.
A favorite thing about this sheet pan cake is that you don’t even need a mixer to make this cake. All you need is two bowls to mix the batter together. The cake is evenly spiced with cinnamon, nutmeg, cardamon and ground cloves. It’s tender thanks to the vegetable oil, buttermilk, and of course, carrots.
Ginger-Marshmallow Frosting
If you’ve never experienced marshmallow frosting let us tell you that it will change your life. We grew up on this stuff and it just adds a little somethin’, somethin’ to your dessert. It’s also simple to mix as well. You will need the following ingredients:
- Egg whites – large egg whites help add structure to the frosting
- Kosher salt – a pinch of flavor
- Granulated sugar – needed for a bit of sweetness
- Corn syrup – the foundation of this frosting
- Vanilla extract – a must!
- Grated fresh ginger – going to pair well with cardamom flavors
Storing Tips
The cake is fantastic the day it’s made, but personally we think it tastes better on day two. The flavors have time to develop and the cake gets more tender, it’s absolute perfection!
Storing without frosting: Cover and store the cake at room temperature for up to 3 to 4 days. The cake will get more tender as it sits. If you live in a hot and humid climate, you can store the cake in the refrigerator for up to 7 days.
Storing with frosting: Once you add the ginger marshmallow frosting, it’s best to store the cake in the refrigerator. Cover and keep in an airtight container in the fridge for up to one week. Let the cake come to room temperature before serving.
Freezing the cake: The cake freezes best without the frosting. Let it cool completely, then wrap in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator. Bring to room temperature and frost with ginger marshmallow frosting, if desired.
Prep 30 minutesCook 20 minutesTotal 50 minutesMakes 8
Ingredients
- For the cardamom carrot cake:
- 2 cups All-purpose flour
- 2 tsp Baking soda
- 1/4 tsp Kosher salt
- 2 tsp Ground cinnamon
- 2 tsp Ground cardamom
- 1/4 tsp Ground nutmeg
- 1/4 tsp Ground cloves
- 3 large Eggs
- 3/4 cup Buttermilk
- 3/4 cup Vegetable oil
- 1 1/4 cups Granulated sugar
- 1 tsp Vanilla extract
- 2 cups Shredded carrots
- 1 cup Chopped walnuts + more for garnish (*optional)
- For the ginger marshmallow frosting:
- 2 large Egg whites
- 1/4 tsp Kosher salt
- 1/4 cup Granulated sugar
- 3/4 cup Corn syrup
- 1 tsp Vanilla extract
- 1 tbsp Grated fresh ginger
Method
- Preheat your oven to 350 degrees and grease a 9×13-inch sheet pan with nonstick cooking spray.
- In a large mixing bowl, whisk together the dry ingredients – flour, baking soda, kosher salt, cardamom, cinnamon, nutmeg, and ground cloves.
- In a medium bowl, whisk together the wet ingredients – oil, granulated sugar, eggs, buttermilk, and vanilla extract. Stir in the shredded carrots and walnuts (if using).
- Add the liquid ingredients to the dry ingredients and stir until just combined.
- Pour batter evenly into the prepared sheet pan using a rubber spatula. You might have some batter leftover which is great to use to make some mini carrot cakes! Place on the middle rack in the oven and bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, you can loosely cover the top with aluminum foil or parchment paper hallway through.
- Remove from the oven and let the cake cool on a wire rack for about 15 to 30 minutes. While the cake is cooling, make the ginger marshmallow frosting.
- Use a stand mixer or hand mixer to beat the egg whites on medium speed with kosher salt until frothy. Gradually add the granulated sugar, beating until soft peaks form. Pour the corn syrup into a microwave safe bowl. Heat the syrup in the microwave until it boils. Once the syrup is boiling, remove from the microwave and pour in a thin stream over the egg white mixture.
- Continue beating until stiff peaks form. Add in the vanilla extract and fresh ginger, and beat until glossy. Spread the frosting over the cake and garnish with shredded carrots and chopped walnuts if desired. Cut into slices and serve.
