Where Daddy dearest and I really disagree, though, is on the necessity of making frosting from scratch at all.  For my money, Betty Crocker and her friend Poppin’ Fresh do a splendid job for about $2.50 a canister and it beats the hell out of having four cups of confectioner’s sugar flying every which way. But I’m a lazy slacker who’s always looking for the quick ‘n’ easy way and Dad’s a true cook who actually sifts flour and performs other labor-intensive procedures.

In short, homemade’s better, but Betty’s fine in a time-crunch. I certainly enjoyed every bite of the carrot cake and cream cheese frosting and wished I had been there to lick the spoon!

Cream Cheese Frosting

Ingredients

(measurements in italics are for my dad’s reduced quantity, less sweet version)

• 6 Tbsp butter or margarine, at room temperature (4 1/2 Tbsp)
• 1 (8 oz) package cream cheese, at room temperature (6 oz)
• 1 tsp vanilla extract (3/4 tsp)
• 4 cups (1 lb) powdered sugar (2 cups)
• 1-2 Tbsp milk (3/4 – 1 1/2 Tbsp)

Preparation

1. Beat cream cheese, butter/margarine and vanilla with electric mixer until well combined.
2. Gradually add powdered sugar.
3. Add milk by tablespoonful until frosting reaches a spreadable consistency.

Putting it all together

1. Place one cake layer topside down on serving plate. Spread with frosting.
2. Top with remaining cake layer, topside up.
3. Spread sides and top of cake with remaining frosting.

Related posts:

1. Surprise Carrot Cake
2. Torta Di Ricotta E Cioccolata (Ricotta and Chocolate Cake)
3. Krusteaz… I’m sorry!

Here’s the low-down on the carrot cake which may or may not be surprising, but certainly is easy to assemble and very tasty to boot. You’ll want to top it with cream cheese frosting. Enjoy.

Surprise Carrot Cake

Ingredients

• no-stick cooking spray with flour
• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 2 tsp baking soda
• 2 tsp cinnamon
• 1/2 tsp salt
• 1/2 tsp allspice or ginger
• 3/4 cup mayonnaise
• 3 large eggs
• 1 (8 oz) can crushed pineapple in juice, undrained
• 2 cups (about 4) finely shredded carrots
• 3/4 cup chopped pecans

Preparation

1. Heat oven to 350 F. Spray two 9-inch round cake pans generously with no-stick spray with flour.
2. Combine cake flour, sugar, baking soda, cinnamon, salt and allspice/ginger in a medium bowl.
3.  In a large bowl, combine mayonnaise, eggs and crushed pineapple with juice.
4. Add flour mixture; beat with electric mixer on low speed for 30 seconds.
5. Beat on medium speed for 3 minutes, scraping bowl occasionally.
6. Stir in carrots and pecans.
7. Pour batter into prepared pans and bake 28-32 minutes or until toothpick inserted in center comes out clean.
8. Cool 10 minutes; remove from pans to wire rack. Cool completely.

Putting it all together

1. Place one cake layer topside down on serving plate. Spread with frosting.
2. Top with remaining cake layer, topside up.
3. Spread sides and top of cake with remaining frosting.

Related posts:

1. A spice cake fit for a Duke (Fresh Ginger Cake)
2. Cream Cheese Frosting
3. Torta Di Ricotta E Cioccolata (Ricotta and Chocolate Cake)