date:Nov 04, 2013
comes out with a few moist crumbs (you may need to cover cake with foil if browning too quickly). Transfer to a wire rack and set aside to cool for 15 minutes, then remove from tin and set aside to cool completely.
4. To make the icing beat the cream cheese, butter and zest together with electric beaters until smooth. Add icing sugar and beat until well combined. Spread evenly over top of cooled carrot cake and serve.