A little twist on a classic: Carrot Cake with Goat Cheese Frosting! Using fresh goat cheese works as a great alternative or update for a traditional cream cheese frosting on a carrot cake. Fresh goat cheese is subtle in flavor with a soft “twang” and when combined with sugar and butter, it makes for a fantastic icing.

For my friends in France, goat cheese is a lot easier (and cheaper) to find than cream cheese. Also, the cream cheese is a bit different here too, not whipping up to as thick as it does in the US, so this is a great option.

And even if you live somewhere you can easily find cream cheese, the goat cheese frosting is a really delicious twist that makes this carrot cake stand out!

I made this cake to be just for Francois and me, a little 6″ two-layer cake, perfect for 2 with leftovers, or for four. It’s decorated with edible wildflowers found on a walk.

Can You Make Carrot Cake Frosting Without Cream Cheese?

Yes, you absolutely can! While cream cheese frosting is the traditional topping for carrot cake, it’s certainly not the only option. A basic vanilla buttercream would be delicious, as would a frosting sweetened with honey. 

In this recipe, I replaced all of the cream cheese typically used in carrot cake frosting with creamy goat cheese. When combined with powdered sugar and unsalted butter, the goat cheese is tangy but not overpowering.

Goat Cheese vs Cream Cheese

Goat cheese (especially fresh chèvre) brings a lovely tang and a subtle earthiness to carrot cake that cream cheese doesn’t. This flavor plays so beautifully with the warm spices and natural sweetness of carrot cake. It’s a little unexpected and a lot delicious – a truly French carrot cake version.

Goat cheese does behave a bit differently than cream cheese. It’s naturally more crumbly and has a bolder flavor, so to get a creamy, spreadable frosting, we blend it with some unsalted butter before adding the powdered sugar. 

You can also use a milder chèvre if you’re not sure about the idea of goat cheese on a cake – all fresh goat’s cheeses (as called for in this recipe) are naturally very mild though. And I think you’ll find that goat cheese frosting is creamy, complex, and totally swoon-worthy. Once you try it, you may never go back to plain cream cheese again!

Ingredients for Carrot Cake with Goat Cheese Frosting

While this cake is a total showstopper, the ingredient list is actually pretty simple! Here’s what you’ll need to make the carrot cake:

• ​​All-purpose flour: No fancy cake flour needed here! The flour you already have in your pantry will work great. (P.S. if you’re shopping for flour in France and need some tips, be sure to check out my French vs American flour guide!)
• Baking soda: Baking soda is a leavening agent, which means it helps your cake rise and give it a great texture.
• Ground cinnamon: This is the only spice I use in my carrot cake recipe – and it’s delicious! But you could also add spices like ginger, nutmeg or all-spice for a different flavor profile.
• Salt: Every sweet treat needs a little salt to boost the flavor!
• Unsalted butter: The butter helps keep the cake moist and contributes to its overall texture.
• Granulated sugar: Cake without sugar wouldn’t be very fun! The sugar you already have in your pantry works great for this recipe.
• Brown sugar: We also use some brown sugar in this cake, which adds a deeper, more complex flavor.
• Vanilla extract: I add vanilla extract to almost every dessert I make! It adds such a lovely flavor. You can use store bought vanilla or try making your own with my recipe.
• Eggs: Eggs help hold the cake together when baking. You only need two for this recipe.
• Carrots: Of course you can’t have carrot cake without carrots! I grate up about 2-3 carrots for this recipe.
• Pecans: I love to add chopped pecans to my carrot cake for some texture. They can also be sprinkled on top of the goat cheese frosting, or left out completely if you don’t want nuts.
• Dried cranberries (or raisins): I think dried cranberries add a really nice touch of tart sweetness and pair especially well with the tangy goat cheese frosting.

Making the frosting is even easier than the cake. You only need three ingredients:

• Fresh goat cheese: Make sure to buy soft, fresh goat cheese (you don’t want a block you could slice). This will give your frosting the best consistency.
• Unsalted butter: Adding butter to the goat cheese helps make this frosting smooth and creamy, and also gives the frosting a bit more structure when it’s spread on the cake.
• Powdered (confectioners/icing) sugar: The powdered sugar is what makes this frosting sweet, but is also an important ingredient in the frosting’s overall texture. Add it slowly to ensure you get the right consistency.

How to Make Carrot Cake

One of my favorite things about this recipe is that it feels really decadent and elaborate – but it’s so easy to make.

Step One: Mix the cake batter.

In a large bowl, whisk together the flour, baking soda, salt and cinnamon. In a separate bowl, whisk together the melted butter, eggs, sugar and vanilla. Add the dry ingredients to the wet ingredients, stirring, and then add in the carrots, pecans and dried cranberries. That’s it! The cake batter is done!

Step Two: Bake the cakes.

Pour the batter into one 9” pan or two 6” pans and bake for about 30 minutes at 350F/175C. You’ll know the cake is done when a toothpick comes out clean or with only a few crumbs.

Step Three: Make the frosting.

In a mixing bowl (I like to use my KitchenAid mixer), beat together the goat cheese and butter until it’s fully combined. Then slowly add the powdered sugar until it reaches the desired consistency. Once the cake is cooled, add the frosting to the cake!

Recipe Tips:

• This recipe makes one 9” cake or a smaller 6” two-layer cake. You can easily double the recipe if you want to make a larger cake!
• This recipe also works great for cupcakes. Follow all directions as-is, but pour the batter into a cupcake tin instead of a cake pan.
• Leave the cake as-is for a simple, rustic look or decorate with flowers for a truly gorgeous presentation! I used wildflowers gathered on a walk to top mine and it came out so pretty! You could also top with more pecans, walnuts or even more dried cranberries.

How to Store and Freeze Your Carrot Cake

Carrot cake keeps beautifully. Once frosted, leftover slices can be stored in an airtight container and kept in the fridge for up to 5 days. If you’re stacking slices, pop a little parchment paper between layers to keep things neat and prevent sticking.

Want to freeze it? Go for it! Individual slices can be wrapped in plastic wrap, then foil, and frozen for up to a month. When you’re ready for a treat, just thaw a slice overnight in the fridge and enjoy.

If you’re prepping ahead, you can also bake the cake layers, let them cool completely, and wrap them tightly in plastic wrap to freeze. They’ll stay fresh for weeks, and you can frost them straight from the fridge once thawed. 

Make Your Own Carrot Cake with Goat Cheese Frosting

Ready to make this dessert in your kitchen? Be sure to tag me in your creations on Instagram and TikTok! 

Looking for similar recipes to try? Check out these other carrot-cake inspired recipes I love!

• Carrot Cake Cinnamon Cheesecake
• Mini Easter Carrot Cakes