Wow! I thought I would post this since I love making carrot cake! This frosting sounds great to use on my Pumpkin Tea Bread also as well as a dark chocolate cake or brownies! Or even a filling for Ginger Cream Cookies like Raggedy Anne liked to have at tea parties.
Beat8 oz. cold cream cheese (not rock solid, but it means you can use it straight out of the refrigerator) with 5 Tbsp. softened butterand 2 tsp. vanilla until combined. Gradually add 2 c. powdered sugar that has been sifted after measuring. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste
