My mom doesn't like raisins, so I diligently picked all of those pesky raisins out. (so much for saving time, right?) While the cake baked, I worked on a different cream cheese buttercream recipe I had found.
- 2 sticks (1 cup) unsalted butter, room temp
- 8 oz cream cheese, room temp
- 2 tsp vanilla extract
- 4 cups powdered sugar
2) Add cream cheese and vanilla and mix on low for a minute or so.
3) Add powdered sugar, one cup at a time, and mix on low to combine after each addition. After all of the sugar is combined, whip the buttercream on high for about a minute or two.
|Nice and fluffy!|
And the cake was super moist with visible carrot shreds, so it definitely looked scratch-made! One qualm: the cake didn't rise as much as I wanted, so I would use two boxes for a double-layer 8 inch cake.