Less-Sweet Cream Cheese Frosting and Two-Layer Carrot Cake Assembly

Ingredients

• 375 g Cream cheese (Softened)
• 100 g Butter (Softened)
• 175 g Icing sugar
• 2 tsp Vanilla
• Salt (A pinch)
• 1 tsp Milk (Optional; no more than 1 tsp, added a bit at a time if frosting is too stiff)
• 2 Carrot cake layers (Cooled; recipe is in the creator’s previous video)
• Walnuts (Baked; for coating, amount not stated)
• Other decorations (Optional; amount and type not specified)

Steps

1. 1

   Put the softened cream cheese, softened butter, icing sugar, vanilla, and a pinch of salt together in a bowl. Whisk for about 2–3 minutes, until fluffy.

2. 2

   If the frosting is too stiff, add milk a little at a time, whisking between additions. Use no more than 1 teaspoon.

3. 3

   Trim the tops of the cooled carrot cake layers to level them. Trim the sides as well if desired; the creator uses a cake ring for clean sides.

4. 4

   Spread a dollop of frosting on the cake base, then place the first cake layer on it.

5. 5

   Spread frosting over the first layer to make the middle filling. Even it out, then place the second cake layer on top.

6. 6

   Apply a very thin crumb coat over the cake to trap loose crumbs.

7. 7

   Refrigerate the crumb-coated cake for 20–30 minutes, until set or firm.

8. 8

   Apply the final layer of frosting. Let it set for 10 minutes; the creator describes this as a short chill.

9. 9

   Coat the cake with baked walnuts and any other decorations.

10. 10

    Slice and serve.

Notes

The carrot cake layer recipe is in the creator’s previous video and is not provided here. The source says to coat with baked walnuts and other decorations but gives no quantities; the transcript does not specify a duration for the final short chill.

Nutrition per serving

• dessert
• birthday
• cake
• vegetarian
• frosted
• make-ahead assembly