This is an yummy frosting to add to carrot cake or red velvet cupcakes.  Cream Cheese Frosting Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low.  Add sugar, 1 cup at a time, and then vanilla: mix until smooth. Frosting can be refrigerated up to 3 days. Before using bring to room temperature and beat until smooth.
INGREDIENTS 8 ounces (2 sticks) unsalted butter, room temperature 12 ounces cream cheese, room temperature 1 pound (4 cups) confectioners' sugar, sifted 3/4 teaspoon pure vanilla extract