Leftover Cream Cheese Frosting



On the 4th of July we went to our friend’s house for their annual fourth of July party. I wrote about that before – you might remember....I made the ever-popular marinated grilled tofu (recipe previously posted) and cupcakes. I always take cupcakes. The first time I took cupcakes was about 10-years or so ago and when I walked in with them our hostess looked at me, smiled and said something like: “oh, cupcakes.” I was crushed. I had expected something more enthusiastic like “Oh! Cupcakes! How lovely!” I might have been a little sensitive because I was just the girlfriend of their dear old friend at the time and I really wanted our hostess to like me and I didn’t think she did (she probably didn’t right then – with those cupcakes).

Because I had a young son at that time and he and his friends always loved when I made cupcakes, I foolishly assumed that everyone would love them. Not too many people were interested in those pretty little things that night. In fact it took a few years for cupcakes to have a popularity resurgence but they have and now when I take my cupcakes to the Fourth of July party I get smiles and ooooohhhhs and aahhs. Much better! That said, I made a bunch of cupcakes to take that night - three different kinds in fact (recipes to follow another day) and I had a whole bunch of leftover cream cheese frosting that I didn’t want to waste. I decided to make something I haven’t made in years...


This is a classic recipe. You can find it all over everywhere, but I started making this cake when I was in college, courtesy of my friend Mary Miller. I’m kind of a purist…. I don’t like those carrot cake recipes with canned pineapple or raisins…. None of that.


2 cups flour (I use cake flour but all-purpose is fine as well)

2 cups sugar

2 tsp baking soda

1 pinch salt

2 tsp cinnamon

1 tsp vanilla

1 ½ cups oil (I use grapeseed but vegetable oil or canola are also fine)

4 eggs

3 cups grated carrots (packed)

1 ½ cups chopped pecans or walnuts

Directions: Whisk together dry ingredients Using a hand mixer, add to the dry ingredients the oil, the eggs, the carrots, and the nuts.

Pour into three (3) 8” round buttered and floured cake pans and bake at 350 degrees for 45-60 minutes.



16 ounces of cream cheese (cold)

4 Cups powdered sugar

6 ounces of butter (softened)

2 tsp vanilla

Directions: Beat the butter and powdered sugar together until it comes together. Add the cream cheese and vanilla. Beat for 5 minutes until light and fluffy.

Frost the cake.

carrot cake

carrot cake

Alex’s friends were over – Matin and I’m not sure who else was out there. They were outside for awhile and then came inside and ate cake – I was asleep by then. This is what I woke up to:

covered cake

covered cake

My red Le Crueset Pot (which weighs about 10 lbs by the way) was upside down covering the cake. There was a note in my son’s writing that said: “Wasn’t sure if I should cover it . . . The cake was delicious“ and it was signed “Love”. He liked the cake and he said ‘Love’ what more could a Ma ask for?

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