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–+ servings

Carrot Cake Cream Cheese Frosting

A rich and creamy frosting that perfectly complements moist carrot cake, adding a luscious, tangy flavor.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Carrot Cake Ingredients
  • 2 cups finely grated carrots About 4 medium carrots
  • 1 cup granulated sugar
  • 1 cup brown sugar Packed
  • 1 cup vegetable oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups gluten-free all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup crushed pineapple, drained
  • 1/2 cup chopped walnuts or pecans (optional)
Cream Cheese Frosting Ingredients
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons milk (as needed for consistency)

Equipment

  • Mixing Bowl
  • electric mixer
  • measuring cups
  • measuring spoons
  • cake stand

Method
 

  1. Gather all your ingredients to ensure a smooth baking process.
  2. Soften cream cheese and butter at room temperature for about 30 minutes.
  3. Beat cream cheese and butter together until fluffy, about 2-3 minutes.
  4. Gradually add powdered sugar, mixing well after each addition, then add vanilla extract.
  5. Adjust the consistency of the frosting with milk until spreadable.
  6. Frost your cooled carrot cake layers with the cream cheese frosting.

Nutrition

Calories: 350kcalProtein: 3gSodium: 200mg

Notes

Store leftover frosting in an airtight container in the fridge for up to a week.

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