I've always been more of a pie girl than a cake fanatic, but if I have to choose a cake, I'll go for carrot every time. In fact, my husband and I had a carrot cake for our wedding. But can I tell you a secret? I can't stand cream cheese frosting. It's almost always too thick, too cloying, too heavy, and it overruns the flavor of the cake. <br /> <br />So when I make a carrot cake, I like a frosting that's a bit lighter and harmonizes more with the cake -- but still has the creamy texture of a cream cheese frosting. In my household pastry cream is considered a major food group so I start with an eggy, custardy base like you might find inside a cream puff. If it were up to me, I'd stop right there, but a little butter helps stabilize it and makes it spreadable. Add the butter then whip it like Devo. It's a perfect compliment to carrot cake, but really it would go well with just about any fruity cake or white cake. And with its golden hue, it'll brighten up your dessert *and* your day. <br />

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