Cream Cheese Icing
This delicious cream cheese icing goes perfectly with my
easy carrot cake recipe.
Carrot cake with cream cheese icing is one of my favorite things!
I made a carrot cake for my second son's first birthday. (I had relaxed a bit by the time he came along. My first child got a whole wheat bun with a candle in it when he turned 1!)
Carrot cake is a relatively healthy choice - especially if you sweeten it with crushed pineapple and honey instead of using sugar.
This cream cheese frosting is very easy to make - as long as you remember to leave the cream cheese and the butter out of the refrigerator for a while to soften. (Or soften them in the microwave oven on Low. Read the cream cheese package directions for details. You want the cheese soft, but not melted.)
You can use more or less honey, to taste.
You can substitute pecans for the walnuts - or leave the nuts out altogether.
Add a few drops of raspberry or blueberry juice if you want colored icing.
8 oz/250 g cream cheese, softened
1/2 cup/125 mL butter, softened
3 Tbsp/45 mL honey
1 tsp/5 mL vanilla
1/2 cup/125 mL chopped walnuts
Beat the cream cheese and the butter in a bowl until fluffy.
Add the honey.
Beat until well blended.
Add the vanilla and the pecans.
If the icing is too runny to spread easily, put it in the refrigerator briefly.
Spread on a cooled cake.
This makes enough to ice a 9 x 13 inch (23 x 33 cm) rectangular cake, or two 9 inch (23 cm) square layers with icing between the layers.
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