I've never been a fan of the traditional cream cheese frosting... too sweet and the butter is completely unnecessary (in my humble opinion). I've always made an impromptu version with cream cheese, a little lemon juice, sugar and vanilla. This one, however, is the new favorite. I can't imagine anything more perfect with yummy Moist Carrot Cake.
Allspice Cream Cheese Frosting
16 oz low fat cream cheese
3/4-1-1/2 t allspice (to taste)
5 T - 1/4 c powdered sugar
1 t vanilla
In a medium bowl, blend all ingredients together. If needed, add milk 1 teaspoon at a time until spreadable.
Generously covers a 9x13 sheet cake.