24-Karat Icing:
1 stick (1/4 lb.) butter or margarine, at room temperature
1 (8 oz.) pkg. cream cheese, at room temperature
1 (1 lb.) box powdered sugar
2 tsp. vanilla
1 c. (about 5 oz.) diced pecans
1 c. flaked coconut (optional)
To make icing, beat butter or margarine with cream cheese in bowl of an electric mixer until very light and fluffy. Beat in powdered sugar, followed by vanilla, pecans and optional coconut. To frost the cake, spread a generous amount of filling between and over the top of the layers, leaving the sides of the cake unfrosted. Or use the icing to generously frost the top of the cupcakes.
Note: I do not use the pecans or coconut in the icing. I do, however, put a generous amount, about 1 cup, of walnuts in cake batter. To me, carrot cake is not carrot cake without walnuts. These are the only changes that I make. Happy Cooking!
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