Both the butter and cream cheese should be softened, meaning they’re room temperature. Take them out of the refrigerator 1 hour before using to let them soften. If you don’t have a mixer, use a wooden spoon to vigorously stir the butter and cream cheese together, recreating the effect of the mixer.
To sift confectioners’ sugar without an actual sifter, whisk the sugar in a small bowl before measuring it out.
Avoid a mess by adding the confectioners’ sugar into the bowl 1⁄4 cup (59 ml) at a time. If you pour it all in at one once, the mixer may kick the powder up into the air.
The icing should be thick enough that it doesn’t run but not so thick that you can’t spread it easily.
Icing can also be frozen for several months if kept in a tightly sealed container.
Older or less efficient ovens may take longer to heat up. Don’t use a higher temperature in hopes of cooking your carrots faster. Adjusting oven temperatures is risky and can dry out or burn your carrots.
Use any size baking sheet you’d like. The most common size is 13 by 18 inches (33 by 46 cm). Parchment paper creates a very thin layer of air between the baking sheet and the paper which allows food to cook more evenly. [8] X Research source If you don’t have parchment paper, use aluminum foil. But be aware that food baked on foil often cooks faster so cut down on the cooking time as needed. [9] X Research source
Carrots that are bigger than 1 inch (2. 5 cm) in circumference work best for making strips that aren’t too thin. Your carrots should already be peeled. The strips you’re removing now are actual pieces of carrot, not the outer rind. Keep the strips as uniform in length and width as possible. This will ensure they all cook evenly.
Stir frequently so the sugar doesn’t clump at the bottom of the pan. Sugar raises the boiling point of water so expect for it to take longer for the mixture to boil than a pot of just water.
A simmer is when there are constant small bubbles in the liquid. [13] X Research source
Any type of strainer will work, from plastic to wire mesh. Just make sure that the slots in the strainer aren’t big enough for the carrot strips to slip through.
Overcrowding the baking sheet will result in soggy or unevenly cooked carrots. [16] X Research source
The carrots will become almost translucent as they cook.
Feel one of the strips. If the carrot still feels almost raw, put the carrots back into the oven. They need to be limp to create the curls.
A smaller spoon will create tighter curls whereas a larger, thicker spoon will create looser spirals. Do this immediately after removing the carrots from the oven. The key is to form the curls before the carrots are cool and unworkable. Sprinkle some sugar on the carrot curls for a sweeter bite.
If you aren’t using the curls immediately after they cool, store them in an airtight container in the refrigerator for up to 5 days.
Buy a turntable from a kitchen store, craft store or online retailer. If you don’t have a turntable, a lazy Susan will work. Or place the cake on a large plate and turn it by hand.
Use the front of the spatula for scooping the icing out of the bowl and the back, flat side for spreading it. Place your crumb coat icing in a smaller bowl before you begin to avoid getting crumbs in the rest of the icing. [23] X Research source You don’t need to do a crumb coat if you plan to press walnuts into the sides of the cake as no one will see the icing anyways.
The cake must be covered completely. Otherwise, the inside of the cake will dry out from the cool air of the refrigerator.
Chilling the cake in between these 2 layers like you did after the crumb coat helps you get the smoothest frosting without smearing. Wipe the spatula clean after each pass on the cake. If you’re going to pipe a border around the cake, set aside some of the icing now in a separate bowl.
Squeeze a little frosting out on a paper towel first to get rid of any air bubbles. [27] X Research source There are all different sized piping tips available at craft stores and kitchen stores. Smaller tips will create a thinner border whereas larger tips will create a thicker one.
If you don’t like walnuts, substitute pecans instead. Toasting the walnuts beforehand will enhance their flavor. To toast walnuts, spread them out on a foil-lined baking sheet and place them in the oven at 350 °F (177 °C) for 7 to 10 minutes. Stir frequently so they don’t burn. [29] X Research source
Do this just before serving the cake. If you put the toppings on the cake too far ahead of time, they could dry out.
