Ahello. I am from Spain and I love tgw carrot cakw. I've often made it but I always follow the recipe someone gave me and the fristing (is that the right name?) drips...I mean that it is not hard enough to be cut or to soread it around the cake because it leaks onto the table. I put cheese (Philadelphia kind) sugar (the one that is like dust...I don't remember the name in English) and butter that has been out of the fridge for a while before making the cake. Could someone tell me how to get the frosting harder please? Thanks a lot