Fine Cooking 97 used with Classic Carrot Layer Cake

• 1 lb. cream cheese, softened
• 12 oz. (1-1/2 cups) unsalted butter, softened
• 1 lb. (4 cups) confectioners’ sugar
• 4 tsp. pure vanilla extract
• 3/4 tsp. table salt

1. In a large bowl, beat the cream cheese and butter with the mixer on medium speed until very smooth and creamy, about 1 minute.
2. Add the confectioners’ sugar, vanilla, and salt and beat on medium high until blended and fluffy, about 2 minutes.
3. Cover the frosting and set aside at room temperature until the cake layers are completely cool.