Carrot cake with marshmallow frosting

Ingredients:

Cakes

• 1/4 cup melted butter, chilled, plus extra for greasing pan
• 1 cup pineapple chunks, drained
• 3 large eggs
• 0.5 tbsp. canola oil
• 2 tsp vanilla extract
• 450 g carrots, peeled and finely grated (about 3 cups)
• 2 tsp freshly grated ginger
• 2 cups of flour
• 1.5 cups cane sugar
• 0.5 cup brown muscovado sugar
• 2 teaspoons of baking soda
• 1.5 tsp ground cinnamon
• 0.5 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1 teaspoon of salt
• 1/3 cup candied ginger, finely diced
• 3/4 cup coarsely chopped toasted pecans
• Marshmallow frosting, recipe included

Glaze

• 3 tablespoons of water
• 0.5 cup + 2 tablespoons corn syrup
• 1/3 cup + 2 tablespoons granulated sugar
• 0.5 vanilla pod, seeds removed and reserved
• 2 large egg whites
• A pinch of salt
• A pinch of potassium hydrogen tartrate (cream of tartar)
• 230 g cream cheese, slightly softened
• 110 g butter, slightly softened
• 450 g organic powdered sugar, sifted twice
• 2 tbsp. marshmallow paste
• 1 teaspoon vanilla extract

Preparation:

1. Preheat the oven to 175°C. Grease and flour two round cake pans (20 cm in diameter) and line the bottoms with parchment paper. Grease the parchment paper with butter as well.
2. In the bowl of a food processor fitted with the blade, pulse the pineapple chunks until finely chopped. In the bowl of a stand mixer fitted with the paddle attachment, crack the eggs. Beat for 10 seconds. Add the canola oil, 1/4 cup melted butter, vanilla extract, carrots, chopped pineapple, and grated fresh ginger; pulse until combined.
3. In a bowl, whisk together the flour, both sugars, baking soda, cinnamon, ginger, nutmeg, and salt until combined. Add the wet ingredients and beat on low speed until smooth. Remove the mixer and gently fold in the candied ginger and pecans by hand. Divide the batter between the two prepared pans.
4. Bake for 40-55 minutes, until the tops of the cakes are richly golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack and let them cool completely. Remove the parchment from the bottoms of the cakes. Once the cakes are completely cool, you can frost them.

5. Glaze:

   
   In a small saucepan, combine water, corn syrup, 1/3 cup + 1 tablespoon sugar, and the vanilla bean. Insert a candy thermometer and heat the mixture to 250°F (119°C). Then, carefully remove the vanilla bean and pour the resulting syrup into the egg whites.
6. Meanwhile, in a completely clean mixer bowl fitted with the whisk attachment, beat the egg whites with the salt and cream of tartar (potassium hydrogen tartrate) until creamy and foamy, about 2 minutes. Continuing to beat, add the remaining 1 tablespoon of sugar and continue beating until very soft peaks form, about 2 minutes. While the mixture is mixing on low speed, pour in the hot syrup. Reduce the mixer speed to high and beat until thick, fluffy and warm, about 7 minutes. Reduce the speed to low and fold in the reserved vanilla seeds. Transfer the glaze to a bowl. Wash the mixer bowl and whisk attachment and replace them.
7. In the bowl of a stand mixer, combine the cream cheese and butter and beat until light and fluffy. Add the powdered sugar and mix on low speed until smooth. Increase the speed and beat until the mixture is light and fluffy. Add about 2 cups of marshmallow paste and vanilla extract and beat until smooth. If the mixture is too soft to use as frosting, refrigerate it for 15 minutes.