CREAM CHEESE ICING FOR CARROT CAKE

• 250 g cream cheese
• � cup butter, softened
• 2 tbsp honey
• 2 tbsp finely grated orange, lemon or lime zest (or a mixture of all three
• 2 tsp lemon juice
• 4 - 5 cups sifted icing sugar

To make icing, beat cream cheese with an electric mixer until smooth. Gradually beat in butter, then honey, zest and lemon juice; gradually add icing sugar until thick enough for spreading. Spread between stacked layers, then over sides and top. Sprinkle with any extra zest or chopped pecans