One of the best things about carrot cake is the frosting – the cream cheese frosting that is sweet with just the right amount of tang to it. I also use the same frosting for red velvet cupcakes, and it has been known to disappear on it own – right from the bowl spoonful by spoonful. I think the trick to the cream cheese frosting is to use less sugar than the recipe calls for, a small pinch of salt, a little bit of milk to smooth it out, and some vanilla to bring out all the flavors. Five simple…
