This really couldn’t be much easier, but heck, a couple of photos can’t hurt, right? Just combine all your ingredients in the bowl of a mixer with the paddle attached…
…and beat for about 45 seconds until the frosting is smooth and uniform.
You might need to scrape the bowl once to make sure all the ingredients are well combined. If you notice small lumps — and if you look closely you can make out a few — just keep beating. For a completely smooth frosting, a food processor works even better.
Cream cheese’s gaminess and gumminess make it a rather odd base for a frosting. Even so, that flavor has become the classic accompaniment to an American carrot cake, and who am I to argue? I just prefer mine cut with butter, that’s all. Is that so wrong? Combine these ingredients in a mixer fitted with a whip:
12 ounces cream cheese
8 ounces soft butter
8 ounces powdered sugar
½ teaspoon vanilla extract
Whip on medium-high speed until smooth. Depending on the temperature of the butter, this frosting can get little lumps in it. Persist in whipping the frosting until they’re gone. Alternately, prepare it in a food processor for a perfectly smooth consistency.