Here is a classic cream cheese frosting recipe for carrot cakes and many other cakes as well. It is very creamy, spreads like a dream and is not too sweet.
Cream Cheese Frosting
Makes: Makes 3⅔ cups; enough for an 8-inch or 9-inch layer cake or a 9 by 13-inch cake
- 1 pound full-fat cream cheese or Neufchatel cream cheese, cut into pieces
- 6 tablespoons (3/4 stick) unsalted butter, at room temperature, cut into pieces
- 2⅔ cups confectioners’ sugar, whisked before measuring
- In a large bowl with an electric mixer on medium-high speed, beat cream cheese until smooth, about 2 minutes; you want to eliminate any lumps at this stage. Add butter and beat on medium-high speed until very smooth, scraping down the sides of the bowl once or twice. Add half the sugar, beating on low speed until absorbed, then beat in remaining sugar until smooth and creamy. Frosting is now ready to use and is best if used immediately. It may be refrigerated in an airtight container for 4 days. (Bring to room temperature and re-beat after storing).