If you want the recipe for the carrot cake, check out my live right made that and my famous chocolate chip cookies to take to Gideon when we head to Florida.

But I am going to share the cream cheese frosting with you again. So I did add a little cream to it to make it then it was a little easier to ice the cake because it was a little crumbly. But you can't take the cake in the fridge for 30 minutes to kind of hard it a little bit and that would make it easier when you ice it so here is the recipe and if you want to decorate it, I would suggest adding may be a couple more of powdered sugar once you're done icing the cake. Do you want the ice in a little more stiffer so when you decorated it stands up and doesn't flap over

From scratch cream cheese icing:

Ingredients:

2 cups of powdered sugar
One 8 ounce block of cream cheese, softened
One stick of salted butter, softened 1 tablespoon of pure vanilla extract
1 to 2 tablespoons of heavy, whipping cream

Add more powdered sugar when you're ready to decorate it.

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