I adapted this from a recipe that calls for creaming butter and sugar together as I can’t stand doing this. The frosting was amazing and I can see myself using it for lots of other cakes. And that is coming from someone who is not particularly fond of cake due to some very disgusting-tasting cakes I was forced to eat as a child (dry and with frosting that tasted like uber-sweet CHALK).
I can remember 50 years ago waking up in my gramma’s house to smell all the spices and goodness for carrot cake. Pour divided into prepared (as above) 9 inch cake pans, or 9 X 13 pan, or approximately 20 Cupcake liners filled 3/4 full or a 9 X 13 baking sheet sprayed with Pam but no parchment paper needed.
I always decorate with milk and white chocolate buttons, which add an extra bit of deliciousness to the cake. …