Carrot Cake with Goat Cheese Frosting

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 Fresh Goat Cheese Frosting | MollyJWilk
5 from 2 votes

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.


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


The Carrot Cake

  1. 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.

  2. Pour into either one 9" pan, or two 6" pans and bake about 30 minutes at 350F/175C.

The Goat Cheese Frosting

  1. In a mixing bowl, beat together the goat cheese and butter until homogenous.

  2. Slowly add the powdered sugar. Decorate the cooled cake and enjoy!

Carrot cake with cranberries and pecans and a fresh goat cheese frosting

5 thoughts on “Carrot Cake with Goat Cheese Frosting”

  • Hi Molly,
    I have cream cheese, no goat cheese. Since a traditional cream cheese frosting is about 8oz cream cheese to 2oz butter, would it be safe to follow your goat cheese proportions (1:1) for equal parts cream cheese and butter?

  • Hi Carol!
    I would stick with the traditional cream cheese ratio if that’s what you’re going to do!
    Happy baking,

  • 5 stars
    Hi Molly,
    I made this cakes today with GF flour. The cake was turned out moist and quite delicious. The recipe was exact. I used cream cheese instead of goat cheese. Thank you for sharing your recipe.

  • 5 stars
    I haven’t tried this yet, but I’ve been musing that goat cheese would be an interesting alternative to cream cheese. I like how simple your recipe is. For my carrot cakes, I like to flavor the filling, using the same frosting, with a small amount of orange essence and then color it pale orange. It makes a great compliment and contrast to the carrot cake and keeps those forks moving to taste more.

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