While Carrot Cake can be eaten just as it is, normally it is topped with cream cheese icing. So, Karen made a Cream Cheese Frosting for her Carrot Cake. She used a peach flavour cream cheese instead of the regular one. The flavoured cream cheese is sweeter — so, you can if you want to reduce the amount of icing sugar in the recipe.
You know the consistency of the Cream Cheese Frosting is right when a spoon is sticked into the cream cheese, it stands upright without toppling.
- 1 package (259g) of brick cream cheese, softened (Karen used those in tub)
- 1/4 cup butter, softened
- 2 tablespoons milk
- 4 cups icing sugar
- 1 teaspoon vanilla extract
Click on the link below for the instructions.