Easter is on Sunday. (which seems crazy early to me).
I needed to make a treat yesterday, so I made these mini-carrot cupcakes. I just used a boxed mix-nothing special. We all know that no one eats carrot cake for the cake part-we just eat the frosting, because we would feel like totally pigs, if we just served ourselves a big heaping pile of frosting.
Sometimes the frosting is a little too sweet and heavy for me, but I found this recipe at Kraft and it is carrot cake frosting perfection.
All you need to do is beat the following:
8oz. cream cheese-softened
8 oz. Cool Whip- thawed
1/2 tsp vanilla
tip: if the cream cheese or Cool Whip are too cold, the cream cheese won't blend properly and it will be lumpy.
You can sprinkle a little cinnamon on top for flair.
I think they taste the best refrigerated.
Happy Easter!
I wish Easter was in April. I have a hard time with these two holiday months. Throws me off my game.
ReplyDeleteThose look yummy. I am going to have to write down that recipe! Thanks for sharing.
I love carrot cake! Can't wait to try easy frosting - love any kind of whipped cream frosting :)
ReplyDeletemake it when all your kids are gone, so you can lick the bowl
DeleteThis looks like a great icing to pair with my favourite type of cake! Thanks for the recipe!
ReplyDeleteThanks for linking up at Shabbilicious Friday this week. I really enjoyed this post.
ReplyDeletePinned it! I love this idea and have been hoarding cream cheese just for the chance to make frosting:)
ReplyDeleteYou have a hoard of cream cheese at your house? I'll be right over:)
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