I was so unsure making this frosting, but it turns out it’s one of my all-time favorite icings (behind chocolate, of course…)! This is the frosting I put on the Carrot Cake and sometimes on Carrot Zucchini Muffins, but it would also go well with red velvet cake or a chocolate cake. I would double this for a 2-layer cake or if you really love icing.
Total time: 5 minutes. Covers one 2-layer cake, or one batch of muffins.
Materials: Small mixing bowl; beaters. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- ½ pint whipping cream
- 1 cup confectioner’s sugar
- 2 tbsp cashew butter
- ½ cup coconut flakes
![](https://i0.wp.com/endurancebaking.com/wp-content/uploads/2022/05/carrot-cake-sliced-no-bananas.jpeg?resize=177%2C237&ssl=1)
Instructions:
- In a small mixing bowl, whip together ½ pint whipping cream, 1 cup confectioner’s sugar, and 2 tbsp cashew butter until thick.
- Stir in ½ cup coconut flakes.
- Frosting can be spread onto cake immediately or refrigerated. If refrigerating, give it another quick whip right before spreading.
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