Nut Free Marzipan Carrots are made using mock marzipan and are perfect for decorating a carrot cake or cupcakes for spring or Easter. Being nut free, egg free, gluten free, and vegan, they are allergy friendly.
This recipe was originally published on April 11, 2009 along with the recipe for Carrot Cupcakes. For simplicity, I have moved it to its own post.
I had wanted to work with marzipan for a long time. I used to love playing with play dough and modeling clay, and I heard that marzipan is similar, only edible.
The one problem: marzipan is made from almond paste and, due to my nut allergy, that won't work for me unless I wear gloves. Even then, the safety of it is questionable, and I certainly cannot eat them.
I started searching for "mock marzipan" recipes and found a recipe by Imperial Sugar. I was so excited to try it out. Then when I saw the Recipe Girl make marzipan carrots for Easter, I knew I had to make them!
These marzipan carrots look more realistic than if they had been made with fondant or gum paste, in my opinion.
I think they are the perfect way to decorate an Easter or Spring cupcake or cake!
I used them on these Carrot Cake Cupcakes with Cream Cheese Frosting.
Make the Mock Marzipan
Nut free marzipan, or "mock marzipan," is made with vegetable shortening, corn syrup, and powdered sugar.
You beat the shortening until fluffy, then add the corn syrup and salt. The powdered sugar is added gradually, followed by some imitation almond extract to keep it nut free.
At this point, the mixture can be kneaded until smooth. If it seems too dry, add a few drops of water. If it is too sticky, add a little more powdered sugar. You want it to be easily moldable but not too soft that it sticks to your hands.
You can color it any color and basically use it to mold into anything you'd like! I chose orange for the carrots.
Make the Marzipan Carrots
To make the carrots, break off a piece of mock marzipan and shape it into a small carrot shape.
Then, dip a damp knife into cocoa powder to make the little ridges of the carrots with "dirt" as if the carrots were just pulled from the ground.
Repeat this until you have as many carrots as you want, or until you are out of marzipan.
To add the green tops, simply stick a toothpick in the top of each carrot to create a small tunnel, then slide in a small piece of carrot frond (the green tops to carrots).
I used a single carrot to decorate the top of each Carrot Cupcakes with Cream Cheese Frosting.
I also made a single layer carrot cake with the leftover batter and placed the marzipan carrots around the perimeter.
Gluten Free Option
This recipe is naturally gluten free.
📖 Recipe
Nut Free Marzipan Carrots
Ingredients
For the Nut Free Marzipan:
- 1 tablespoon + 1 teaspoon vegetable shortening
- 1 tablespoon + 1 teaspoon light corn syrup
- ⅛ teaspoon salt
- 1 cup powdered sugar
- ½ teaspoon imitation almond extract
For Decorating:
- Food coloring (liquid or gel)
- Cocoa powder
- Green tops of carrots
Instructions
Make the Nut Free Marzipan:
- Beat shortening until light and fluffy. Add corn syrup and salt. Beat well.1 tablespoon + 1 teaspoon vegetable shortening, 1 tablespoon + 1 teaspoon light corn syrup, ⅛ teaspoon salt
- Gradually add powdered sugar. Add extract.1 cup powdered sugar, ½ teaspoon imitation almond extract
- Gather mixture together into a ball and knead until smooth. If mixture is too dry to knead, add water, a few drops at a time to reach a good kneading consistency. If mixture becomes sticky, coat hands and kneading surface lightly with additional powdered sugar.
- Divide and color as desired with liquid or paste food coloring. Keep marzipan covered while working with it to avoid drying out. Store in a tightly covered plastic container at room temperature if not using immediately.
Shape and Decorate:
- Color the marzipan orange either using orange food coloring paste or a mixture of yellow and red liquid food coloring (this is what I did).
- Break off pieces of marzipan and roll into carrot-shapes.
- Dampen a small knife and dip edge in cocoa powder. Carefully make indentations with the cocoa-dipped knife on the carrots to represent the soil. (You can also brush on the cocoa powder with a small brush).
- Store carrots in a resealable bag until ready to use.
- Just before placing on desired dessert, use a round toothpick to insert a small hole in the top of the carrots. Slide in a piece of carrot frond.
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