Carrot Cake With Goat Cheese Frosting

A little twist on a classic! 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.

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 wildflowers found on a walk.

Carrot Cake With Goat Cheese Frosting

A delicious cake packed with carrots adapted from the recipe by Inspired Taste. This cake makes one 9" cake, or two 6" layers to be stacked, perfect for two with leftovers, or 4.

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Ingredients

Carrot Cake

1 cup (120g) all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
pinch of salt
10 tbsp (140g) unsalted butter, melted
1/2 cup (100g) granulated sugar
1/2 cup (100g) brown sugar
1 tsp vanilla extract
2 eggs
1 1/2 cups (150g) grated carrots (about 2-3 large)
1/2 cup (50g) chopped pecans
1/4 cup dried cranberries (or raisins)

Goat Cheese Frosting

7 tbsp (100g) unsalted butter, room temperature
7 tbsp (100g) fresh goat cheese
2 1/2 cups (350g) powdered (confectioners/icing) sugar

Instructions

The Carrot Cake

In a large bowl, whisk together the flour, baking soda, salt, and cinnamon. In another bowl, whisk together the melted butter (slightly cooled), eggs, sugar, and vanilla. Stir in the dry ingredients, then the carrots, pecans, and dried cranberries.
Pour into either one 9" pan, or two 6" pans and bake about 30 minutes at 350F/175C.