Great carrot cake recipe with pretty much everything you could ask for. Add in lashings of fabulous cream cheese frosting & it’s a winner.
CREAM CHEESE ICING A really good Cream Cheese Icing truly is the "Icing on the Cake". This recipe is a version of my Butter Cream Icing that blends rich cream cheese into sweet Butter Cream with just the right amount of vanilla. Cakes like Pumpkin Spice and Carrot traditionally are layered with Cream Cheese Icing to compliment their spice and richness. Cooking The Amazing comes easy when a delicious icing takes just minutes and tastes better than you can imagine. Click here for my amazing Carrot Cake recipe. Here is the recipe. 2 sticks Butter, unsalted, softened 16 oz. Cream Cheese, softened (2 bars) 3 c Powdered Sugar 4 t Vanilla Extract 1/8 t Almond Extract 1 pinch Salt (very small pinch) Total Prep Time: 7 minutes (except time to soften butter and cream cheese.) Allow Butter and Cream Cheese to sit out until it is room temperature and softened. In a large bowl, place the softened Butter. Cream the Butter with a hand mixer for 2 minutes. Then add the Cream Cheese and cream for 2 minutes or so more. 1 cup at a time, add the Powdered Sugar and blend well. Add Salt, Vanilla and Almond Extracts and mix well. Taste and add more Powdered Sugar for more sweetness or more Cream Cheese to meet your own tastes. Keep Cream Cheese Icing at room temperature for the best consistency to ice cakes. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using. OPTION: For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor. COPYRIGHT (C) 2010