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Silky Cream Cheese Carrot Cake Frosting Recipe

Silky Cream Cheese Carrot Cake Frosting

A smooth, tangy cream cheese frosting made with simple ingredients and designed for carrot cake, cupcakes, sheet cakes, and cookies. It spreads beautifully while remaining thick enough for simple piping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Frosting Ingredients
  • 8 ounces Full-fat block cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 3 1/2 cups Powdered sugar, sifted
  • 2 teaspoons Pure vanilla extract
  • 1 teaspoon Fresh lemon juice
  • 1/8 teaspoon Fine sea salt

Method
 

Step-by-Step
  1. Bring the cream cheese and butter to cool room temperature so they blend without lumps. Place both in a large mixing bowl and beat on medium speed for 2 to 3 minutes, scraping the bowl once or twice.
  2. Add the sifted powdered sugar in three additions, mixing on low speed after each addition to prevent a cloud of sugar. Once the sugar is incorporated, increase the speed to medium and beat until the frosting looks pale, smooth, and creamy.
  3. Add the vanilla extract, lemon juice, and salt. Beat for another 30 to 60 seconds, then taste and adjust with a little more lemon juice or powdered sugar if needed.
  4. Use the frosting immediately to cover a cooled carrot cake or chill it for 20 to 30 minutes if you want firmer piping consistency. Spread it with an offset spatula and finish with chopped nuts, carrot ribbons, or a dusting of cinnamon.

Notes

Use full-fat brick-style cream cheese rather than whipped or spreadable tub cream cheese, which can make the frosting loose. Store frosted cake in the refrigerator for up to 4 days, and let it sit at room temperature for 20 to 30 minutes before serving.