The frosting is pretty high maintenance for purposes of filling three layers - it gets soft easily and I had my layers sliding some. It tasted good, although I'm not a fan of flour in a frosting. I used the frosting recipe for a different (red velvet) cake. It spreads onto cakes more easily than powdered-sugar-sweetened frostings and holds up well if you want to keep the cake around for a few days in the fridge. It’s less sweet than most frostings, with a texture I can only describe as being like enriched whipped cream. The icing here is a twist on ermine, an old-school frosting made with softened butter whipped with a cooked paste of flour, milk, and sugar. If you can’t find jarred sour cherries, then frozen sour cherries, thawed, work too-just make sure to thaw them in a bowl to catch their juices as they defrost since they also go into the cake. I also prefer the bright pop of jarred sour cherries in juice instead of the candy-red maraschinos she relied on. A trio of floral but still warming spices (coriander, fennel, and cardamom) stand in for Mamaw’s lone choice of cinnamon. This recipe is based on that one but uses yellow beets in place of carrots-they’re a little earthier (but milder than red beets) and give the cake a comparable savory base. My great-grandmother’s carrot cake is, hands down, my all-time favorite cake.
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