And now the finale to our Carrot Cake!


• 2 (8-ounce) packages cream cheese, room temperature
• 1 stick salted butter, room temperature
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans


Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts or garnish the top of the cake with nuts.

Ice the cake with cream cheese frosting, slice for serving then put a fork in it and eat!

This recipe goes with 3 layer Carrot Cake and Apricot Mousse Filling.

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2 Responses
  1. Michelle Says:

    OH...nice looking cake! Really is there anything better then carrot cake with cream cheese frosting!

    Love the name of your blog!

  2. Red Says:

    Thanks Michelle!
    Hy husband made a face when I said I was making the apricot mousse filling but changed his mind quickly when it tried it!