Poll: Your favorite CL Cream Cheese Icing

[CHRIST1NE]

I made the Carrot Cake w/the accompanying Cream Cheese Icing from the March 1998 issue over the weekend. While I thought the cake was really good, I was disappointed with the icing. It wasn't too cream cheesey and stayed really soft and gooey - never hardened up.

What tried & true cooking light icing do you like for carrot cake?

Also, has anyone tried the carrot cake in this months issue? Review?

[greta]

christine,
try the icing for the italian creme cake--it's delicious!

CREAM CHEESE ICING
1 tablespoon light butter -- chilled
1 (8-ounce) package Neufchâtel cheese -- chilled
1 (1-pound) package powdered sugar -- sifted
1 teaspoon vanilla extract

Beat butter and cheese at high speed of a mixer until fluffy. Gradually add sugar and vanilla; beat at low speed just until blended (do not overbeat, or icing will become runny). Cover and chill.

[Mamasue]

I second that Christine! Love that cake!

[CHRIST1NE]

Thanks Greta and Mamasue... I have REALLY got to try that Creme Cake you mentioned. Everyone seems to love that cake.

One more cake question. I prefer 2 layer cakes as opposed to 9 x 13 ones. Would a 9 x 13 recipe equal two 8-inch or two 9-inch cake pans??

[cat17715]

Christine, I made the carrot cake from the last issue and really loved the cake, however the icing IMO was way to sweet. Good <g> but sweet. It also made what I think was twice as much as I needed. I'm not the best cook in the world so I will give the icing another try dividing it in half.
Tammy