Many believe carrot cake to be an invention of the US, Germany or England; nobody is right, and nobody is wrong. However, carrot cake of today, the world over, is certainly not the same as that once adored so fondly by George Washington.
In the UK fat content of cream cheese can be as high as 55% which is why we tend to opt for the term “soft white cheese”, most people still consider this as cream cheese and the higher fat content variety tends to be flavoured with garlic and herbs.
Opt for the full fat soft white cheese variety. If in doubt check the nutritional information on the label and look for one with a fat content of around 33%; you know it makes sense as nobody ever dined on carrot cake to lose calories.
As a test I extended the ingredients to create 4 layers.
Download the .pdf from this link: Carrot Cake with Pecan Nuts