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

  • In a large mixing bowl, cream together sugar, coconut oil eggs and vanilla extract until light and fluffy.


3 cups unbleached all-purpose flour
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon ground cinnamon

  • In a large mixing bowl, whisk together flour, salt, baking soda, and cinnamon. Fold into liquid mixture. 


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

  • Fold in all remaining ingredients.  
  • Your batter will be very thick

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.