This frosting is amazing. It’s amazing and wonderful and magical and delicious and so many other things.
The magic of browned butter. It tastes caramel-y, but doesn’t. It’s unique. It’s magical.
It’s to die for. Or as close as.
Oh, and the cake is fine too.
No, the cake is actually very good as well.
But I have to say, don’t skip the frosting, it’s really what makes it.
I honestly want to eat it by the bowlful.
But I loved it on the cake too. I love Carrot Cake. Side by side to chocolate cake, it’s my favourite. And this is one darn good cake the you must try immediately because otherwise you will be missing out and that wouldn’t be good because you may die soon and I wouldn’t want you to die without this cake and this frosting because it would be quite sad and I would feel sad and you wouldn’t want me to feel sad now would you because what kind of a person does that make you huh not a good one that is.
Yeah, um, you guys are good people.
Try the cake please?
Carrot Cake w/ Browned Butter Cream Cheese Frosting
Serves: 8 Calories per Serving: 410
For this I recommend using an electric whisk or a food processor. *I actually only had half the amount of icing sugar so I used granulated sugar for the rest and made mine in the food processor, which ground up the coarser sugar and made a nice smooth frosting. You could just grind up granulated sugar first then follow the instructions too to get the same results.
There you go! Cake, glorious cake! Frosting, glorious frosting.
Have good day, and fill it with cake!