1-Getting Started with Ingredients: First, prepare your ingredients by sifting the almond flour and powdered sugar to remove any lumps, which helps create that smooth macaron shell. Finely grate your fresh carrots and let your egg whites sit at room temperature for about 30 minutes this makes them whip up better. If you’re going vegan, swap egg whites with aquafaba for a similar effect. This step sets the foundation for Carrot Cake Macarons that look and taste amazing.

2-Making the Macaron Shells: Next, whip the egg whites in a clean bowl until they form soft peaks, then gradually add granulated sugar while mixing on medium speed. Keep going until you get stiff, glossy peaks, which usually takes 5-7 minutes. For the full recipe, heat 100 grams granulated sugar with 100 grams egg whites over simmering water until the sugar dissolves, then whisk to stiff peaks. Gently fold in the sifted 105 grams almond flour and 105 grams powdered sugar, along with any food coloring, until the batter is glossy and flows like lava.
Pipe the batter into uniform circles on lined baking sheets, using a template for even shapes. Tap the trays to release air bubbles and pop any with a toothpick. Let the shells rest for 20-40 minutes until the surface feels dry. Bake at 300°F for 15-20 minutes, rotating trays every 5 minutes, until the feet form and shells are stable. Cool them completely before moving on this is where patience pays off for perfect Carrot Cake Macarons.

3-Preparing the Carrot Cake Layer: While the shells rest, preheat your oven to 350°F and line a 9×13-inch pan. Whisk together 1/2 cup vegetable oil, 1 large egg, and 3/4 cup granulated sugar in a bowl. In another bowl, sift 1 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt, then mix into the wet ingredients. Stir in 1 1/2 cups shredded carrots and pour the batter into the pan. Bake for 10-12 minutes until the top springs back, then cool completely. This thin cake layer adds that signature carrot cake flavor to your macarons.

4-Whipping Up the Cream Cheese Frosting: Now for the creamy part: sift 125 grams powdered sugar and 1/4 teaspoon cinnamon powder. Beat 85 grams softened cream cheese and 42.5 grams softened unsalted butter until fluffy, about 2-3 minutes, then add 1/4 teaspoon vanilla extract. Gradually mix in the sifted sugar and cinnamon on low speed, then beat on medium-high until smooth. If it’s too thick, add a bit of water or milk this frosting brings everything together with its tangy sweetness. For more ideas on frosting, try this Cream cheese frosting recipe for variations.

5-Creating Royal Icing Decorations: To top it off, make the royal icing by beating 1 cup powdered sugar, 2 teaspoons meringue powder, and 1-3 tablespoons water for 5 minutes on high speed. Divide the icing and color one part orange and the other green. Pipe carrot shapes and leaves on parchment paper using a template, then let them dry for several hours or overnight. These little decorations make your Carrot Cake Macarons look extra special and add a fun, festive touch.

6-Assembling Your Macarons: Finally, dip the cooled macaron shells in melted 56 grams white chocolate or coat with royal icing, then add a royal icing carrot while it’s still wet. Cut the cooled carrot cake into circles smaller than the shells. Place a cake circle on the bottom shell, pipe a ring of cream cheese frosting around the edges, and top with the decorated shell. Refrigerate the assembled macarons overnight to let the flavors meld the result is a delightful blend of textures and tastes in every Carrot Cake Macaron.