Sep 5, 2013

Carrot Cake with the Perfect Frosting...finally!

My dad LOVES carrot cake! Since I was young, one of his co-workers has the long-standing record of baking the best carrot cake {...and other pies}. I enjoy baking and enjoy sharing my talents. I also strive to make a cake equally as amazing as my dad's friend.

Each year for his birthday, I attempt a carrot cake. Usually it is a new recipe because the one from last year just didn't 'wow' me. Well, this year the new recipe paid off. It was simple and delicious. Moist, but not heavy with nuts and pineapple and...everything from the pantry we sometimes throw into a carrot cake. It was perfect...and from Pioneer Woman. I can always count on her to bring goodness to my {baking} life! Visit her site to find the most amazing Sigrid's Carrot Cake recipe!

And since I was over-achieving this year, I decided to knock the icing out of the park too. It started with the usual butter, cream cheese, and powdered sugar. I tasted it...blech!! Just yuck. Too sweet...not creamy. So I saved it...with all my might. I added Cool Whip. Yes, the real over-achievers would have heavy cream on hand and would make their own whipped cream. I am not that amazing. It was the best, most delicious, spot-on cream cheese icing I have ever made. It didn't glop on the floor when I iced the cake and I was even able to decorate with piped flowers, no problem. It even made enough to coat the entire double layer cake with some to spare for decorating. Icing shortage is a pet peeve of mine. Here is the recipe. Enjoy it like there is no tomorrow!

Best Cream Cheese Frosting...finally

- 1/2 c. unsalted butter (1 stick)
- 8 oz. cream cheese
- 1 1/3 c. powdered sugar (or as much as you see fit)
- 8 oz Cool Whip

Beat butter and cream cheese. Mix in powdered sugar until well-combined. Taste as you go to make it perfect. Fold in Cool Whip. Enjoy!


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