Icing for carrot cake

[TheseAreTheDays]

I'm making carrot cake at weekend,but I'm bit confused about the icing sugar to cream cheese ratio in the icing. It seems to vary so much from recipe to recipe, Mary Berry says 25g icing sugar to 250g cream cheese. A philadelphia recipe says 250g icing sugar to 250g cream cheese, and odlums says 425g icing sugar to 250g cream cheese. I've made it before with roughly half and half and was fine,if a bit runny,just wondering what you would use if you were making it? I know it's probably taste dependent but give me a few ideas anyway!

Thank you.

www.bbcgoodfood.com/recipes/532636/carrot-cake-with-cinnamon-frosting

This one is lovely, great consistency and tastes gorgeous. Just multiply it up to cover your cake. If there's any left just put it in the fridge in a Tupperware and spoon straight into your mouth as and when...

I've made the mary berry one several times before with cream cheese, butter and icing sugar. I find that a good consistency and very tasty.