Icing

carrot cake mix • oil (about 80 ml) • water (about 240 ml) • eggs • sweetened condensed milk (about 14 oz / 397 g) • evaporated milk (about 12 oz / 354 ml) • eggs • cream cheese (Philadelphia, 8 oz / 226 g) • powdered sugar (about 60 g) • cream cheese (Philadelphia, 8 oz / 226 g) • butter (about 55 g)

evaporated milk (such as Nestlé Carnation) • sweetened condensed milk (such as La Lechera) • table cream (media crema) or substitute with 1 can whole milk • vanilla extract • For the cream cheese frosting: • cream cheese • unsalted butter • –2 cups powdered sugar, to taste • vanilla extract

eggs • sugar (about 200 grams) • sunflower oil (about 240 ml) • vanilla extract • evaporated milk (about 120 ml) • all-purpose flour (about 375 grams) • baking powder • baking soda • ground cinnamon • grated carrots • unsalted butter, at room temperature (about 70 grams) • cream cheese, at room temperature (about 200 grams) •

powdered sugar (about 150 grams) • cream cheese (about 200 grams) • milk (5 ml)

flour (about 200 grams) • sugar (about 200 grams) • butter (about 100 grams) • eggs • milk (about 160 ml) • vanilla • baking powder • butter, room temperature (about 200 grams) • cream cheese, room temperature (about 100 grams) • powdered sugar (about 150 grams)

milk (4 or 5 liters, depending on your preference) • powdered sugar • vegetable shortening

flour • oil • grated carrots • sugar • eggs • milk • vanilla • baking powder • baking soda • salt • cinnamon to taste • raisins to taste •