Easy Cream Cheese Frosting for Carrot Cake

Use this frosting generously on our Carrot Cake.

  • Yield: Makes enough for one 9-inch, three-layer cake

Photography: Kenji Toma

Source: Martha Stewart Living, August 2007


  • 16 ounces cream cheese, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 sticks (16 tablespoons) unsalted butter, cut into small pieces and brought to room temperature
  • 2 pounds confectioners' sugar, sifted


  1. Beat cream cheese and vanilla with a mixer on medium speed until creamy. Gradually add butter, beating until incorporated after each addition.

  2. Reduce speed to low. Gradually add confectioners' sugar, and beat until fluffy and smooth.


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