I used a traditional ermine frosting, which was the original topping for red velvet. Ermine, which is also called boiled milk frosting, is light and fluffy and is an absolute dream to work with. On the other hand, it takes a few steps to make.
But it’s worth it. It’s so worth it. It brings the red velvet cake to life.
All you need to add are the candles.
(Best Ever) Carrot Cake
Yield: 16 servings
• For pecan cream filling
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3/4 teaspoon salt
1 1/2 cups heavy cream
6 ounces ( 3/4 cup) unsalted butter
1 1/4 cups chopped pecans
2 teaspoons vanilla extract
• For carrot cake
1 1/4 cups corn oil
2 cups granulated sugar
2 cups all-purpose flour
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
4 eggs
4 cups grated carrots
1 cup raisins
1 cup chopped pecans
• For cream cheese frosting
8 ounces soft unsalted butter
8 ounces soft cream cheese
1 pound powdered sugar
1 teaspoon vanilla extract
• For assembly:
4 ounces (1 1/2 cups) shredded, sweetened coconut
Make the filling: In a heavy saucepan, blend well the sugar, flour and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over low heat until the butter has melted, then let simmer 20 to 30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool completely and then refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.
Make the cake: Preheat the oven to 350 degrees. Grease and flour a 10-inch tube cake pan. In a large bowl, whisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend. Alternately sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins and pecans. Pour into the prepared tube pan and bake for exactly 70 minutes. Cool upright in the pan on a cooling rack. If you are not using the cake that day, it can be removed from the pan, wrapped well in plastic wrap and stored at room temperature.