This recipe is unbelievably good! I studied the comments, and ended up following the recipe exactly, BUT making sure to chill my beater and bowl in the fridge beforehand. My cream cheese had been sitting out for several hours, and so that was no problem. I also folded the two together carefully and then finished off with 30 seconds with the mixer, as one commenter suggested. It came out BEAUTIFULLY and was perfect for "Sam's Carrot Cake".
I realize that one reason I normally feel guilty about carrot cake is that I have to leave the icing behind. No longer!
Advice: I used regular (not confectioner's) sugar, and it worked very well. However, I was NOT piping, and frankly it didn't look stiff enough to pipe easily. I almost didn't use the entire amount of sugar because I thought it would be too sweet, but it wasn't. I followed the recipe exactly, and it's just the right amount of sweetness not to overpower the cake.
So light and fluffy -- beautiful, really. Thanks for the great recipe!
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This recipe is unbelievably good! I studied the comments, and ended up following the recipe...