A few weeks ago I shared my wonderful carrot cake recipe discovery but didn’t remember that the buttercream frosting recipe was also requested until today. Here is the most recent version of the carrot cake, as decorated by my daughter-in-law, Stacie, in the mini class on cake decorating she gave me while she was here!
4 sticks butter, softened (1 lb.)
4 pounds powdered sugar
1 tsp. vanilla extract
1 tsp. almond extract
cream, evaporated milk, or milk to make desired consistency
Mix sugar and butter together on medium speed in mixer. Add extracts. Drizzle in milk until the frosting is the desired consistency; start with only a little at a time. To make a crumb coat for the cake before a final frosting, save out a cup or so of frosting and add milk until you have a glaze similar to what you would use on donuts or cinnamon rolls. Frost with glaze and allow to harden before final frosting. (Be sure to use regular frosting between the layers.) Stacie used a small tip to create the pink dots and we lightly smooshed them down to make the polka dots.
I think the finished product passed consumer inspection!