A few days ago, I made delicious carrot cake cookies. They are tasty. And I want to ice them properly. Really the best option for carrot cake is cream cheese frosting. The sour tang of cream cheese compliments the slightly sweet spice of the carrot cake beautifully which is why they became a classic combo. My cream cheese frosting is a little different from the standard. First, I use more cream cheese than butter. I find that it gives the frosting a better consistency and more flavor. Second, I always add vanilla extract and citrus zest. The oils and acid in the citrus peel add flavor to the frosting while helping to keep it smooth. Also even if you have a nice stand mixer like a Kitchenaid, I recommend opting for a hand mixer because it will give you better control and a smoother end product.

Homemade Cream Cheese Frosting

• 1 package cream cheese (8 oz), softened
• 1/2 cup butter, softened
• 3 cups powdered sugar
• zest of 1 citrus fruit (here I use orange)
• 1 teaspoon vanilla extract

In a large mixing bowl, mix cream cheese and butter until silky smooth. Add the powdered sugar by the half cup and blend until smooth after each addition. Once the frosting reaches the desired consistency, add the zest and vanilla extract and blend until it forms semi-firm peaks.

This also makes a great fruit dip for a party and people will be so impressed you made it yourself!