Starry Night Carrot Cake

My sister just turned 21! To celebrate, we made a Starry Night Carrot Cake, complete with gold luster dust :D

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Ingredients:

Carrot Cake: (adapted from Sally's Baking Addiction)

• 2 cups (260g) chopped pecans (1 cup for cake, 1 cup for garnish)

• 1 cup (100g) packed light or dark brown sugar

• 1/2 cup (100g) granulated sugar

• 1 cup (240ml) vegetable oil or canola oil (or melted coconut oil)*

• 4 large eggs

• 3/4 cup (133g) smooth unsweetened applesauce

• 1 teaspoon pure vanilla extract

• 2 and 1/2 cups (312g) all-purpose flour (spoon & leveled)

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 and 1/2 teaspoons ground cinnamon

• 1 teaspoon ground ginger

• 1/4 teaspoon ground nutmeg

• 1/4 teaspoon ground cloves

• 2 cups (260g) grated carrots (about 4 large)

Cream Cheese Frosting: (I doubled this recipe)

• 16 ounces (450g) full-fat block cream cheese, softened to room temperature

• 1/2 cup (115g) unsalted butter, softened to room temperature

• 4 and 1/2 cups (540g) confectioners’ sugar

• 1/2 cup heavy cream

• 1 and 1/2 teaspoons pure vanilla extract

• pinch of salt, to taste

• Blue, Black, and Purple Gel Food Coloring

Marshmallow Fondant: (from Nerdy Nummies)

• 1/4 bag (2.5 ounces) mini marshmallows

• 1 tbsp water

• 2 cups powdered sugar

• Oil, for greasing your hands

• Yellow Gel Food Coloring

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Directions: (from Sally's Baking Addiction)

1. Make the cake: Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper or a silicone baking mat. Spread the chopped pecans on the sheet and toast for 7-8 minutes. Remove from the oven and allow to cool for 10-15 minutes.

2. Turn the oven up to 350°F (177°C). Grease two or three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

3. Whisk the brown sugar, granulated sugar, oil, eggs, applesauce, and vanilla together in a large bowl until combined and no brown sugar lumps remain. In another large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves together. Pour the wet ingredients into the dry ingredients and, using a rubber spatula or wooden spoon, fold the ingredients together until just combined. Fold in the carrots and 1 cup of the toasted pecans. (The rest of the pecans are for garnish.)

4. Pour/spoon the batter evenly into the cake pans. If using three cake pans, bake for 20-24 minutes. If using two cake pans, bake for 30-35 minutes. Test the center with a toothpick. If it comes out clean, the cakes are done. If not, continue to bake until cooked through. Do not over-bake. Allow the cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

5. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes. Add the confectioners’ sugar, cream/milk, vanilla extract, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. Transfer the cream cheese mixture to another bowl

6. Add the heavy whipping cream to the mixer and beat until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

7. Assemble and frost: First, using a large serrated knife or cake leveler, layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer, more frosting, and then top with the 3rd layer. Spread remaining frosting all over the top and sides to form a crumb coat.

Decorations:

1. Fondant decorations: Make marshmallow fondant by heating the marshmallows+ 1 tbsp water in the microwave in 30 sec intervals until melted. Mix in powdered sugar 1/2 cup at a time and knead until a smooth dough forms.

2. Cut out stars and moon shapes. (We used home-made star cutters and a piping tip for the crescent moon shape)

3. Let the shapes dry uncovered, overnight.

4. Right before you decorate, wet the tops of each star/moon and dust on gold luster dust with a clean paintbrush. (You may need to do 2 coats)

1. Color the frosting: Remove about 1/2 cup of frosting so you have some leftover white. Add food coloring to the frosting to start making the gradient of colors. (add mostly blue, a decent amount of purple, and a little black)

2. Once your happy with the color, remove some frosting and repeat the process until you have 5 shades of blue.

3. (Note: Try to not overmix this, as the cream can start to overwhip)

4. Create the gradient: Start with the middle blue color and apply a strip of frosting going all the way around the cake. Build outwards with each new color.

5. Put the cake in the fridge for 20 min for the frosting to firm up and then run a clean ruler around the edges to blend the colors. (a turn-table / other person to spin the cake while you hold the ruler would be helpful)

1. Final touches: Mix some gold luster dust with water/ vanilla extract and use a paintbrush to splatter some gold onto the cake. Add your fondant decorations.