Do you believe in magic?
Spread it over my riff on carrot cake for the ultimate spring dessert.
Another colleague,Kendra Vaculin, also made the cake. Here's her full report: “This frosting is bonkers. It's so nice to frost with and doesn't have the graininess or overt sweetness I usually associate with cream cheese frosting. It's the ultimate frosting for cream cheese lovers.”
This frosting has become an essential partner for my all-time favorite dessert: my great grandmother’s carrot cake. Mamaw’s cake recipe is tender and moist, with a light sprinkle of cinnamon, nutty crushed pecans, and—surprise?—chopped maraschino cherries. It’s truly outstanding and the only change I’ve made to it over the years is to swap out those candy-sweet cherries for jarred sour cherries, which just makes the cake a little bit brighter.
Not my grandmother's carrot cake.Photo by Joseph De Leo, Food Styling by Lillian ChouFor Easter I developed a riff on that cake, using earthier (but still sweet) golden beets. I replaced the pecans with sliced almonds—which seem to me to be a more springlike nut, adding flaky crunch inside and on top of the cake. A trio of flavorful spices (fennel seed, coriander, and cardamom) make each bite both floral and vibrant. The cherries stay. This is a moist cake, with a delicate crumb—Sonia compared it to another classic, headtopics.com
. The beets ground the flavor while the cherries and spices lift it up. For me, it radiates spring. Read more: epicurious »
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I came to hate my mom’s boiled frosting because it hardened & cracked in very short order. I’ve preferred buttercream frosting ever since. Since this is cooked does it do the same?
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