Ok, let me start out by saying that I realize the below cake looks like a 5-year-old made it. This is my attempt at decorating a carrot cake with homemade cream cheese frosting for my dear hubby’s recent birthday. It may not look that great but it sure tasted great. I used Betty Crocker’s Super Moist Carrot Cake in a box (pudding’s in the mix) and I used the cream cheese frosting recipe found at http://allrecipes.com/Recipe/cream-cheese-frosting-ii-2/Detail.aspx. This frosting tastes like the real deal. It’s not too sweet and doesn’t taste “chemically” like the store-bought cream cheese frosting sometimes does. If you want a real cream cheese taste, try the below recipe. My husband said that this was the frosting he’s been missing for years. He absolutely loved the cake and has been raving about the frosting. He also appreciated my attempt to decorate his cake with care and love :). LOL He really loved it, honest. He thought I did a great job which was nice of him to say.
As for my excuse for the appearance of the cake, I recently bought a cake decorating bag and tips and thought it was time to give them a try. But mainly it was because I was so excited with how the frosting turned out that I really wanted to try to make the cake more special by decorating it. This was literally my first time ever decorating a cake beyond just frosting it. So please forgive my cursive handwriting which looks like a mess and overlook my haphazard embellishments running around the cake top and bottom. At least I got creative enough to try a different color which turned into a caramel looking color. I was shooting for orange or apricot but I used the wrong neon food color. What else could go wrong! I was supposed to use the pink capped bottle but used the purple one by mistake. Then I tried a course correction by adding drops of pink to the green and purple, and voilà – you get the caramel color you see in the picture. Oh well, I guess it looks more masculine with it being tannish.
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup butter, softened
- 2 cups sifted confectioners’ sugar
- 1 teaspoon vanilla extract
- In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.