My Mother-in-law had a birthday recently and we celebrated with a carrot cake with cream cheese frosting. It is her favourite cake and I am always up for making desserts with cream cheese, as I absolutely love how it tastes in sweets. I don't bake with it very often (it can be expensive when not on sale) but other treats I've enjoyed are: pumpkin cream cheese frosting, cream cheese cinnamon buns, Oreo truffles, and peanut butter truffles.

I used a cake mix for the carrot cake, but I put it in three pans instead of two, as multi-layer cakes are so much fun.

There are loads of cream cheese frosting recipes online, all with varying ratios of cream cheese to icing sugar. One recipe suggested 1 package of cream cheese to 4 cups of icing sugar. Another suggested 2 packages of cream cheese to 2 cups of icing sugar. It was really all over the place. I didn't follow any one recipe, I just keep adding icing sugar until I thought it reached peak taste.

Cream Cheese Frosting
1 package cream cheese (250g), at room temperature for 1 hour
1/2 cup butter (113g), at room temperature
2 1/4 cups icing sugar

Some recipes add vanilla or lemon juice, but I didn't bother adding either, as it tasted so damn good as is. The thing I find deceptive about cream cheese treats, is they don't really taste sweet to me, which makes them incredibly easy to eat. I frequently had to get a new spoon, as I kept licking the one I was working with. With normal buttecream or marshmallow buttercream, I freeze any leftovers and make it into candies. The leftovers for this cream cheese frosting all went into my mouth. I was not shy about eating it at all.

I made some simple carrot decorations for the top of the cake, using ziploc bags to pipe on the frosting.

This cake was very yummy, and I love the three layers. I think it looks lovely.

Posted by Jen B On Monday, March 02, 2015 7 comments


  1. That is a fantastic cake! It looks so delicious.

    1. It was wonderful. Made the birthday girl happy. :)

  2. Replies
    1. It was really good. I need to make this one more often. Or just the frosting and keep it in a bowl in the fridge with a spoon. Is is wonderful.

    2. I have frosting now, vanilla maple cream and chocolate maple cream and I've been nippin' at the chocolate. And when Tim learns we have leftover, he'll be nippin' at it too.

      So yummy.

  3. Delicious! Carrot cake is tied with black forest cake for my favourites.


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