All you need is a carrot cake to put it on.
From a box sold in East Moline, Illinois.
Cream Cheese Frosting
8 oz. Philadelphia cream cheese (Neufchatel)
1/4 lb.butter or margarine
1 tsp. salt
1-lb. box powdered sugar (uses more)
2 tsp. vanilla
1 cup nuts (if desired)
(This makes gobs of very rich frosting, I usually cut the recipe down, i.e., about 6 oz. cheese and sugar to consistency I want.) (In other words, by guess.)
Recipe from the kitchen of Teresa Berge.