Hello friends! Let’s make these super fun Carrot Cake Macarons today! They are filled with Carrot Cake, and with Cream Cheese Frosting, and are topped with a lovely cute carrot made out of royal icing!
To make these Carrot Cake Macarons, there are a few steps involved, such as making the macaron shells themselves, the Carrot Cake for the filling, the Cream Cheese Frosting, and the Carrots made out of Royal Icing for the top!
I have included here a template for the carrots, so you can print it out, place it under a piece of parchment paper, or silicone mat, and pipe the carrots for the decoration.
But first things first, let’s begin talking about the macaron shells.
If you follow my blog, you probably know I have a lot of macaron recipes, and different flavors. And maybe you also know that I have been experimenting with a different method.
For the longest time, I only baked with the Swiss method, and since my first macaron recipe on the blog (Matcha Macarons) until now, some things have changed.
I have started to add a bit more almond flour and powdered sugar to my shells, which I believe were helping me get fuller shells.
However, lately I have also started to make some macarons using the French method, as you can see on these St. Patrick’s Day Macarons.
I like to experiment with different methods and recipes, which helps me get a better understanding of the science behind macarons, the way different techniques play a part on the results, which helps me be a better teacher.
So, the change this time, is that I have still used the Swiss method from before, but I have added 5 grams of cornstarch to the shells. The results were beautiful. Very full shells! Stunning!
Anyway, now let’s talk about the filling. For these Carrot Cake Macarons, I have made a Carrot Cake, and filled them with the cake and Cream Cheese Frosting.
I did something similar to the Brownie Macarons, by filling them with baked brownie, and chocolate frosting.
The texture of the soft and fluffy cake, with the frosting, and the macaron, it works so wonderfully!
I baked my carrot cake on a jelly roll pan which is 9×15″. You can use a 9×13″ pan, but be aware that the cake will be thicker, so you may have to slice the circles in the middle so they’re not too thick to be used as a filling for the macarons.
I like to place a circle on the bottom shell, and then pipe the frosting around it, which will help secure it. Take a look.
I mean how amazing is this, carrot cake and macaron all in one!
Now let’s talk about the carrot decoration made of royal icing on the top.
I have included below a recipe for royal icing. Make sure the icing is in a pipeable consistency that isn’t too runny, but not too stiff. It should hold its shape but at the same time, not form a pointy tip as you lift the piping bag.
If the consistency is too stiff, add a tad more water. And if the consistency of the royal icing is too runny, add more sifted powdered sugar.
Here is the template for you to print and put under your parchment paper or silicone mat to pipe the carrot decorations:
Let the decorations dry completely before placing them on the macarons. It may take a few hours, or maybe leave them overnight, to make sure they are nice and dry.
About placing the Carrot decorations on top of the Carrot Cake Macarons, there are a few different approaches:
- Dip the top shells in melted white chocolate, place a carrot on top. Let it dry before proceeding with assembling the macarons.
- Or dip the top shells in flood consistency royal icing, then place a carrot on top, and also let it dry before proceeding with assembling the macarons.
- Another option is to simply pipe a bit of frosting on top of the macarons and place the carrot on top.
Here are some more suggestions of recipes you may enjoy:
- Earl Grey Macarons
- White Chocolate Macadamia Macarons
- Chai Macarons
- Oreo Macarons
- Raspberry White Chocolate Macarons
- Vanilla Macarons with multi-colored shell
- Key Lime Raspberry Macarons
- Caramelized White Chocolate Macarons
- Raspberry Macarons
- Strawberry Mint Macarons
Plus almost 70 more macaron flavors and ideas on the blog.
I hope you liked these Carrot Cake Macarons, I had a lot of fun making them! Shoot me a dm on instagram if you have any macaron questions or need help troubleshooting! Also tag me if you make my recipes, that makes my day!
Carrot Cake Macarons
- 100 grams egg whites 3.5 oz
- 100 grams granulated sugar 3.5 oz
- 105 grams almond flour 3.7 oz
- 105 grams powdered sugar 3.7 oz
- 5 grams cornstarch 0.18 oz
- Food coloring if using
- 1/2 cup vegetable oil 120 ml
- 1 large egg
- 3/4 cup granulated sugar 150 grams, 5.3 oz
- 1 cup all-purpose flour 127 grams, 4.5 oz
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cup shredded carrots 75 grams, 2.6 oz
Cream Cheese Frosting
- 113 grams powdered sugar about 1 cup, 4 oz
- 1/4 teaspoon cinnamon powder or more to taste
- 85 grams cream cheese softened 3 oz, 6 tablespoons
- 42.5 grams unsalted butter softened 1.5 oz, 3 tablespoons
- 1/4 teaspoon vanilla extract
Royal Icing Carrots
- 1 cup powdered sugar
- 2 tsp meringue powder
- 1-3 tbsp water
- Food coloring orange and green
- Before you start, get all of your ingredients ready. Prepare a large piping bag, fitted with a large round tip. Set aside.
- Line two baking sheets with parchment paper or silicone mat.
- I use a baking mat with the macaron template already in it. You can make your own or print it from the internet, and just place it under silicone mat, or parchment paper. I recommend using a silicone mat.
- Measure out all of your ingredients.
- Sift powdered sugar, almond flour, and cornstarch together. Set aside.
- Place egg whites and granulated sugar in a heat proof bowl or in a double boiler. Over a pan of simmering water, whisk the whites and sugar until frothy and sugar completely melted. It will take a couple minutes. You can test by touching the mixture between your fingers, and if you feel any sugar granules just keep whisking mixture over the water bath.
- Make sure the bottom of the bowl isn’t touching the simmering water.
- Transfer mixture to the bowl of a stand mixer.
- With the whisk attachment, start whisking mixture on low for about 30 seconds, then gradually start increasing speed to medium. Whisk on medium for one to two minutes, until mixture is white and starting to become fluffy. Raise speed to high for a few minutes until stiff peaks are formed. Best way to check this is to keep your eye on the whites. Once they get glossy and you start seeing streaks formed by the whisk, it might be time to stop.
- Whisk until stiff peaks have formed. When you pull your whip up, the peak should form a bird’s beak shape, but shouldn’t be falling to the side, the peak should be stiff, forming a slightly curved shape at the top.
- Pour sifted powdered sugar, almond flour, and cornstarch into stiff whites.
- Start folding gently forming a letter J with a spatula.
- Add the food coloring at this point, if using.
- How to know when to stop folding the batter: It’s time to stop folding when the batter is glossy and has a thick and flowing consistency. There are several ways to test this, and you might have a couple failed batches before you get this right.
- First, I pick up some batter with my spatula and try to draw a figure 8 with the batter that is dripping off the spatula. If you can form several 8 figures without the batter breaking up, that’s one indication that it might be ready.
- There’s another test you can do. I call it the Teaspoon test.
- Grab a teaspoon of batter and spoon onto the parchment paper or silicon mat. Wait a minute to see how it behaves.
- If the batter stays stiff, forming a point and doesn’t spread out a bit, I start folding a little bit more, about 3 folds.
- Test again.
- Once the batter spreads out a bit and starts to look glossy and smooth on top, on the parchment paper, transfer it to the piping bag.
- You don’t want your batter to be too runny either. So be careful not to overmix. It’s always best to undermix and test several times until the proper consistency has been achieved.
- This is the most important part about making macarons in my opinion. The best way I can describe this stage being perfect is when you hold the spatula with batter on top of the bowl and the batter falls off the spatula slowly but effortlessly. The batter will keep flowing off the spatula non-stop, but not too quickly.
- Transfer the batter to the piping bag.
- Place the piping bag containing both batters directly 90 degrees over the center of each macaron template. Apply equal pressure and carefully pipe for about 3 seconds, and then quickly pull the bag up twisting slightly.
- Once you’ve piped as many circles as you could, bang the trays against the counter a few times each. This will release air bubbles that are in the batter and prevent your macaron shells from cracking.
- Use a toothpick to pop any air bubbles in the surface of the shells.
- Let your trays sit for a while so the shells will dry out a little bit. I usually leave about 20-40 minutes, depending on how humid the day is. You’ll know they’re ready when you gently touch the surface of a macaron and it seems dry.
- Pre-heat the oven to 320F.
- Bake one tray at a time.
- Bake for 5 minutes, rotate tray.
- Bake for 5 more minutes. Rotate again.
- I bake each tray for about 18 minutes minutes.
- When baked, the macarons will have a deeper color and formed feet. If you try to move a macaron, it shouldn’t feel jiggly. If the macaron is still jiggly, keep baking.
- Remove from the oven and bake the other tray.
- Let the macarons cool down before proceeding with the filling.
- Pre-heat oven to 350ºF. Grease and line a 9×15” pan with parchment paper.*
- In a bowl, whisk the oil, eggs, and sugar together. Sift the flour, cinnamon, baking powder, baking soda, and salt.
- Stir until smooth.
- Add the shredded carrots and stir.
- Pour the batter on the bottom of the pan. Bake in the oven for 10 to 15 minutes. If you touch the top of the cake with your finger, it should spring back when done baking.
- Let it cool down completely.
- You can store this cake at room temperature for up to 1 day, or in the fridge for up to 4 days. And you can also freeze this cake for up to 2 months, well packaged. Thaw in the fridge before using.
Cream Cheese Frosting
- Start by sifting the powdered sugar with the cinnamon. Set it aside.
- Now, cream the softened cream cheese and butter together in the bowl of an electric mixer, for about 2 minutes, until light and fluffy.
- Add vanilla extract. Mix to combine.
- With the mixer off, add powdered sugar/cinnamon mixture to the bowl.
- Turn mixer on low to incorporate the powdered sugar with the cream cheese and butter.
- Once you see no streaks of dry powdered sugar, cream mixture on medium high for one minute.
- If the frosting is too runny, add more powdered sugar as needed. And if the frosting is too stiff, add a teaspoon of water or milk to thin it out.
- This frosting will store well in the fridge for up to 5 days, covered.
- Make sure to always leave your frosting covered. Cover the bowl with a lid or plastic wrap, because otherwise, the surface will dry out and get hard.
Royal Icing Carrots
- Beat all ingredients together, except for the food coloring, for about 5 minutes on high speed.
- Divide into two bowls. Color one bowl orange, and the other green. Remember to always keep the royal icing covered, or it will start to dry out pretty soon.
- You might need to add more water to adjust the consistency, or maybe even more sifted powdered sugar, if your icing is too thin. The consistency should be flowing but not too liquidy.
- Place the icing in a piping bag fitted with a small round tip.
- Place the template on this page on a baking sheet, and top with a parchment paper, or with silicone mat. Pipe the orange part of the carrot. After a few minutes, pipe the green leaves.
- Let it dry for a few hours, maybe overnight until completely set.
- I dipped some of the top shells into melted white chocolate, to stick the carrot on top. You can even use white royal icing in flooding consistency to do this. Then, while the white chocolate or icing is still wet, stick a Royal Icing Carrot on top of the shell. Or you can choose to decorate the shells by piping a dollop of cream cheese frosting on top of the shell, and then placing the carrot on top. I’ve done both ways as you can see on the post above.
- If you choose to dip the shells in the white chocolate, or icing, make sure to let them dry before proceeding to assemble the macarons. Sticking the shells in the fridge for a few minutes will help speed this up.
- Use a round cutter, that’s smaller than the diameter of your macaron to cut out circles of Carrot Cake.
- Place each carrot cake circle on top of a bottom shell.
- Place the Cream Cheese Frosting in a piping bag fitted with a medium round piping tip.
- Pipe a ring of frosting around the edges of the macaron, which will also help stick the carrot cake on the shell. Then top with another shell.
- Let the macarons mature in the fridge overnight before serving.
- Store these macarons in the fridge for up to 5 days.
You can freeze these macarons for up to 2 months in an air tight container.
*You can use a 9×13” pan, but the cake will come out thicker, so you might have to slice it in the middle before filling the macarons so it’s not too thick.
*Either dunk the top shells in royal icing in flooding consistency, or in melted white chocolate, to stick the carrots on top. Another option is to pipe a dollop of frosting on top of the shells and place the carrot decoration on top.
*Here is the template to make the carrots with royal icing: Carrots Template
*This is the airtight container I use to freeze and store my macarons.