PrintCarrot cake frosting without cream cheese is a must-try!
A delightful recipe for carrot cake frosting without cream cheese, perfect for those seeking a lighter, dairy-free option.
- Prep Time: 10-15 minutes
- Cook Time: 10-15 minutes
- Total Time: 20-30 minutes
- Yield: Approximately 2 cups of frosting 1x
- Category: Dessert
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1/4 cup milk (almond or oat milk for dairy-free)
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/4 cup maple syrup
- Optional: 1/2 cup crushed pineapple, drained
- Optional: 1/2 cup finely chopped nuts (walnuts or pecans)
- Optional: 1 tablespoon lemon juice
Instructions
- Gather your ingredients.
- Mix the softened butter and sifted powdered sugar in a large mixing bowl.
- Add the milk, vanilla extract, cinnamon, and salt, and mix until smooth.
- Adjust the consistency by adding more milk or powdered sugar as needed.
- Frost your cooled carrot cake using an offset spatula.
Notes
- Store leftover frosting in an airtight container in the refrigerator for up to a week.
- Freeze frosting in a freezer-safe container for up to three months.
- Let the frosted cake sit at room temperature for 30 minutes before serving for better flavor.
Nutrition
- Serving Size: 2 tablespoons
- Calories: 150
- Sugar: 20 grams
- Sodium: 50 mg
- Fat: 7 grams
- Saturated Fat: 4 grams
- Carbohydrates: 22 grams
- Fiber: 0 grams
- Protein: 0 grams
- Cholesterol: 20 mg