The cake itself was not a problem, but the frosting was a different matter.
The usual frosting is a cream cheese buttercream. But I find the usual cream cheese buttercream lacking in the cream cheese flavor and always too sweet.
We experimented... beginning with a whipped cream cream cheese frosting. We got the sweetness level under control but the cream cheese factor was still lacking, in addition to the issue that the cake had to be chilled at all times otherwise the frosting could disintegrate.
Still we experimented further, varying the proportions until we found one that we absolutely loved! Our choice was super creamy, super cheesy, a bit tangy, and not sweet at all! Perfect!!!
Our next issue? To cover the whole (mini) cake in frosting, or just use the frosting as accent?
My choice? NOT to cover the cake in frosting - I felt that too much icing would overwhelm the cake and in my opinion, the cake is the star and should not be overpowered or outshone by the decor!
So basically, the cake is bare except for some accents...
Another design:
The cross section:
Nutrition Facts for the cake ONLY.
Friend A commented that it was the best carrot cake she has ever tasted!!!
That's what SKS says, too!!!
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