It’s been a very long time since I’ve attempted to make a carrot cake. Without the cream cheese frosting it just doesn’t taste the same. I made one a little over 10 years ago and the cake was fine, but the frosting pretty much sucked. I made cream cheese frosting about a year ago. It was close, but it still wasn’t quite right. Lately, I’ve been craving a piece (or two) of carrot cake. So, what is a girl to do? Well, make it herself! I did and I am very happy with the results. This cake is light and rich at the same time. The frosting is about as close to the real thing as I can remember. The key to the frosting is to use the Tofutti Better Than Cream Cheese. The consistency and taste is the best that I have found so far.