Cream Cheese Icing

In my head I know exactly what I want some foods to taste like. Carrot cake, lemon pound cake, biscuits, and spaghetti meat sauce. I just haven't been able to nail my perfect version. The icing for the carrot cake, however, has been achieved.  Just need the perfect carrot cake to put under it. And I may have gotten a bit carried away with the nuts....

Cream Cheese Icing
Makes enough for a 2 layer cake or 9 by 13 sheet cake.

• 16 ounces of cream cheese, softened and cut into pieces
• 6 tablespoons unsalted butter, softened and cut into pieces
• 1 1/2 teaspoons vanilla extract
• 4 1/2 cups powdered sugar

With an stand mixer, beat the cream cheese and butter on medium speed until smooth - 3 minutes.  Add vanilla and beat well. Gradually add the sugar a cup at a time on medium speed until creamy.  Taste between each cup to reach desired sweetness.

Cover and refrigerate for 2-3 hours before using. Don't refrigerate longer or it will be too hard to frost.