When I make Carrot Cake or Eggless Carrot Cake, it deserves a cream cheese frosting. This is close, and doesn’t have the aftertaste I get with commercial dairy-free cream cheese. It can also be soy free.
- 1 stick margarine, softened (or 1/2 cup Spectrum shortening)
- 3-4 cups powdered sugar
- 3-4 TBS milk sub (or water)
- 1 TBS lemon juice
Beat margarine in stand mixer. Add lemon juice.
Alternate 1c powdered sugar with 1 TBS milk sub until the desired taste/consistency is reached.
Frost like any buttercream-ish frosting