Carrot cake frosting without cream cheese

Do you love carrot cake, but don’t like cream cheese frosting? This recipe for carrot cake frosting without cream cheese is perfect for you! It’s creamy, fluffy, and full of flavor. Plus, it’s easy to make – just mix together a few ingredients and you’re ready to go. So why not give it a try? Your family and friends are sure to love it!

Why make Carrot cake frosting without cream cheese

Carrot cake is a delicious and popular cake, but many people don’t like the traditional cream cheese frosting. This recipe for carrot cake frosting without cream cheese is perfect for those who want to enjoy the flavor of carrot cake without the frosting. It’s also great for people who are looking for a lighter frosting option. This frosting is made with whipped cream, which makes it fluffy and airy. It’s also sweetened with honey, so it has a natural sweetness that won’t leave you feeling guilty. Plus, it’s easy to make – just mix together a few ingredients and you’re ready to go. So why not give it a try? Your family and friends are sure to love it!

Ingredients

• Greek yogurt
• Confectioners sugar
• Vanilla extract
• Sea salt

Instructions

1. In a large bowl, mix together with an electric mixer, the Greek yogurt, confectioners sugar, vanilla extract, and a pinch of salt.

2. Whip on high speed until the mixture is light and fluffy.

3. Spread the frosting on top of your cooled carrot cake, or cupcakes.

4. Serve immediately, or store in the fridge for later. Enjoy!

Recipe tips and variations

If you want a thicker frosting, you can add more confectioners sugar to the mixture. If you want it to be thinner, add more yogurt.

You can also flavor this frosting with orange extract, almond extract, or even lemon juice. Just add a teaspoon or so of your desired extract to the mixture.

And if you really want to go all out, you can top your cupcakes or cake with chopped nuts, shredded coconut, or even chocolate chips. Just make sure to add them before you pipe the frosting on.

Substitutions

If you’re looking for a non-dairy frosting option, you can use full-fat coconut milk in place of the Greek yogurt. Just make sure to whisk it well so that it’s smooth and creamy.

You can also use this frosting on other cakes or cupcakes. Try it on banana bread, spice cake, or even chocolate cake. The possibilities are endless!

Storage

This frosting will keep in an airtight container in the fridge for up to 4 days. Let it come to room temperature before using it on your cake or cupcakes.

FAQs

Q: What does this frosting taste like?

A: This frosting tastes just like a traditional cream cheese frosting, but it’s lighter and has a bit of tang from the Greek yogurt.

Q: Can I use a different type of yogurt in this recipe?

A: Yes, you can use any type of yogurt you like in this recipe. Just be sure to use a full-fat yogurt for the best results.

Q: Can I add carrots to this frosting?

A: Yes, you can mix in some shredded carrots to the frosting for an extra carrot cake flavor. Just be sure to mix them in until evenly distributed.

Q: What can I use this frosting for?

A: This frosting is perfect for carrot cake, cupcakes, or any type of cake or pastry. It would also be delicious on top of a bowl of oatmeal or pancakes.

Q: How long does this frosting last?

A: This frosting will last in an airtight container in the fridge for up to 2 weeks. Let it come to room temperature before using it on your cake or cupcakes.

How can I make this recipe vegan?

To make this recipe vegan, simply use a vegan yogurt in place of the Greek yogurt. Any type of vegan yogurt will work in this recipe. You can also use a vegan cream cheese in place of the Greek yogurt, if you prefer.

Does this frosting need to be refrigerated?

Yes, this frosting needs to be refrigerated. It will last in an airtight container in the fridge for up to 4 days. Let it come to room temperature before using it on your cake or cupcakes.

Do you have a recipe for carrot cake too?

Yes, we do have a recipe for carrot cake! Let me write it our here for you:

Ingredients:

1 ½ cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

¼ teaspoon nutmeg

pinch of salt

½ cup (1 stick) unsalted butter, at room temperature

½ cup granulated sugar

½ cup packed light brown sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

¾ cup well-shaken buttermilk*

8 ounces grated carrots (about 2 cups)**

Directions:  

Preheat oven to 350°F. Grease and flour two 8-inch cake pans. Line the bottoms with parchment paper, if desired. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a large bowl, cream butter and sugars together until light and fluffy. Beat in eggs, one at a time, then stir in vanilla. Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Gently fold in the grated carrots. Divide batter evenly between the prepared pans and smooth the tops. Bake for 28-30 minutes, or until a toothpick or cake tester inserted into the center of the cakes comes out clean. Allow cakes to cool for 10 minutes before removing from the pans to cool completely on a wire rack

*Buttermilk substitution: If you don’t have buttermilk on hand, you can make a quick buttermilk substitute by stirring 1 tablespoon of vinegar or lemon juice into 1 cup of milk. Let the mixture sit for 5 minutes before using.

**Carrot substitution: If you don’t have carrots on hand, you can use applesauce or pureed pumpkin in their place.

So if you’re looking for an easy, delicious, and cream cheese-free icing recipe, give this one a try! You’ll love how simple it is to make and how delicious it tastes.