Chef Denise Elliott’s Yummy Frosting
(Denise Elliott was an amazing baking instructor at Santa Rosa Jr. College) You will never taste a better frosting.
Yummy Creamy Frosting – chocolate or vanilla
2 cups heavy whipping cream
8 oz softened cream cheese
2/3 cup brown sugar
1 tsp. vanilla extract
Cream the cheese, brown sugar, and vanilla together, set aside. Whip the cream until stiff, fold into cream cheese mixture.
Foolproof Carrot Cake with Yummy Frosting
A professional cake decorator I am not
Foolproof Carrot (Pumpkin or Sweet Potato) Cake
Adapted from Silver Palate Cookbook
Serves 10 to 12
Preheat oven 350 F
1-1/2 cups sugar
1-1/2 cups liquid coconut oil (or corn oil)
4 large eggs, room temp, slightly beaten
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon
1 ½ cup pecans, chopped
1 ½ cup shredded unsweetened coconut
1 1/3 cup pureed cooked carrots
(**substitute cooked pumpkin puree, sweet potato puree or raw grated zucchini for carrots)
¾ cup drained crushed pineapple
Grease two 9-inch springform pans, or 9x13 cake pan, or bundt pan.
Pour the batter into the prepared pans. Set on the center rack of the oven and bake until the edges have pulled away from the sides and a cake tester inserted in the center comes out clean, 50 minutes.
Cool on a cake rack for 3 hours. Fill and frost the cake with Yummy Frosting.