Carrot Cake with Cream Cheese Frosting

My Mother-in-law had a birthday recently and we celebrated with a carrot cake with cream cheese frosting. It is her favourite cake and I am always up for making desserts with cream cheese, as I absolutely love how it tastes in sweets. I don't bake with it very often (it can be expensive when not on sale) but other treats I've enjoyed are: pumpkin cream cheese frosting, cream cheese cinnamon buns, Oreo truffles, and peanut butter truffles.

I used a cake mix for the carrot cake, but I put it in three pans instead of two, as multi-layer cakes are so much fun.

There are loads of cream cheese frosting recipes online, all with varying ratios of cream cheese to icing sugar. One recipe suggested 1 package of cream cheese to 4 cups of icing sugar. Another suggested 2 packages of cream cheese to 2 cups of icing sugar. It was really all over the place. I didn't follow any one recipe, I just keep adding icing sugar until I thought it reached peak taste.

Cream Cheese Frosting
1 package cream cheese (250g), at room temperature for 1 hour
1/2 cup butter (113g), at room temperature
2 1/4 cups icing sugar

Some recipes add vanilla or lemon juice, but I didn't bother adding either, as it tasted so damn good as is. The thing I find deceptive about cream cheese treats, is they don't really taste sweet to me, which makes them incredibly easy to eat. I frequently had to get a new spoon, as I kept licking the one I was working with. With normal buttecream or marshmallow buttercream, I freeze any leftovers and make it into candies. The leftovers for this cream cheese frosting all went into my mouth. I was not shy about eating it at all.

I made some simple carrot decorations for the top of the cake, using ziploc bags to pipe on the frosting.

This cake was very yummy, and I love the three layers. I think it looks lovely.