Fluffy Buttercream Frosting

Ingredients needed:
5 tablespoons of flour
1 cup milk
1 cup softened unsalted butter
1 cup of granulated sugar
1-2 teaspoons of vanilla.

Whisk the flour and milk together in a saucepan over medium heat. Cook until it starts to thicken (don't scald!) Cook for about a minute--it will be like a thick paste. Pour into a flat glass pan/dish and let it cool (it can be put in the refrigerator to cool a little faster.) Stir occasionally while it cools. If it is lumpy, press through a sieve or mash the lumps with the back of a spoon.

In a separate bowl, beat the butter and granulated sugar together until light and fluffy. Slowly add about two tablespoons at a time of the flour and milk paste and continue to beat. Add 1-2 tsp vanilla and beat until the frosting is light and creamy.

Erma's Carrot Cake

I found this in our Mom's recipe box:
Carrot Cake
Beat the following:
1 1/2 cups oil
2 cups sugar
4 eggs
Add the following to above mixture.
2 cups flour
2 tsp. cinnamon
2 tsp. soda
2 tsp. baking powder

Finally, add carrots and raisins a small amount at a time.
3 cups grated carrots
1 cup raisins.

Cream cheese frosting:
1 8 oz. cream cheese 1 box powdered sugar
1 stick oleo (butter) 2 tsp. vanilla
Beat altogether and frost when cake is cool.

CAKE GLAZE

1 cup margarine, melted
6 cups confectioners sugar

1/4 cup cocoa

2 1/2 tsps. almond flavoring
hot water (amount varies depending on desired consistency)

This is great to glaze a cake or to dip small cakes into.

CHOCOLATE BUTTER CREAM FROSTING

1/3 cup butter or margarine, softened
1/3 cup cocoa
2 cups powdered sugar
1 1/2 tsp vanilla
2-3 Tbs. milk

Mix thoroughly butter and cocoa. Blend in sugar. Stir in vanilla and milk; beat until frosting is smooth and of spreading consistency.