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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!