Flourless Carrot Cake

tangma27

So @Michael_Minasian_23466and I tried tackling the Flourless Carrot Cake recipe but with corn, vanilla, and whiskey. It turned out great except that the cream cheese frosting kind of thickened immediately out of the bag despite having immediately dumped it out onto the cake. This made the outer layer all splotchy and gross looking.

Do you know where we could have gone wrong? Does leaving the cream cheese frosting mixture in the bath thicken the mixture? Were we not precise enough with out measurements?

tshewman

The icing for the flourless cake can be finicky. I have only done the carrot and a modified banana version. I rushed the banana version tableside (cake done all at once) and experienced precisely what you are describing. For the carrot version, I was more successful. I find massaging the bag when you take it out of the bag helps tremendously. Just make sure you wear gloves as it is kind warm. One thing I did not try but would be tempted to try is to heat a measuring cup (e.g. have it in a pot of simmering water) and pour the icing into the cup while whisking. Then keep whisking as you start to pour. This will (in theory) keep the mixture loose and help with it settling and/or separating into clumps as you pour. I discovered this when doing a modified version of the almond custard recipe.