Easy Carrot cake frostings are often very individual.
A few here will start you on the way to making your own carrot cake icing with a difference.
Test out the carrot cake frosting with coconut cream cheese, or the more traditional cream cheese icing for carrot cake.
1 package (8 oz) cream cheese, softened
1/4 cup butter or margarine, softened
2 to 3 teaspoons milk
1 teaspoon vanilla
4 cups powdered sugar
In medium bowl, beat cream cheese, milk, butter, as well as the 1 teaspoon vanilla with the electric mixer on low speed until smooth.
Slowly beat in powdered sugar, 1 cup at a time, while on low speed until smooth and spreadable.
Frost the cake, and store covered in the refrigerator.
50g butter, softened
85g icing sugar, sifted
Pinch ground cinnamon
With an electric whisk, beat together the soft cheese, icing sugar, cinnamon and butter, until smooth.
Spread over the cake and top with walnut halves.
The secret ingredient is the apple cider vinegar which makes it taste like cream cheese.
My second secret is the sprinkles – they are made from finely processed carrots!
They give the Carrot Cake Cupcakes a fun burst of colour without adding toxic dye or chemicals.
2 cups golden cane sugar
1/2 cup coconut oil .. buttery consistency
1 tsp vanilla
1/2 tsp Himalayan salt
1/2 Tbsp apple cider vinegar
1 Tbsp milk alternative, as required
1/2 a carrot
To make the icing sugar, processed 2 cups of golden cane sugar in a food processor
I used a Magic Bullet
The coconut oil should be at room temperature, if it is too runny it goes in the fridge for a couple of minutes. Cream the vanilla, salt, coconut oil, and icing sugar together.
Add the apple cider vinegar and combine,adding the milk slowly until the desired consistency is reached at room temperature.
Most coconut oil will liquefy around 24C, so make sure the proper consistency is reached, by preparing the filling at the same temperature it will be served at.
You can adjust the consistency by adding a bit of milk or additional icing sugar.
Spread the Coconut Cream Cheese Icing on the cooled Carrot Cake Cupcakes using a knife or piping bag.
To make the sprinkles, process half of a carrot until you get little sprinkle like pieces of carrot and sprinkle them over the iced Carrot Cake Cupcakes.
60g butter, softened
3-4 cups icing sugar
Juice of ½ lemon
2 tsp lemon zest
1. Blend all the icing ingredients together vigorously using your food processor.
2. Add more lemon juice if you prefer a sharper, and more distinctively lemon flavour. You can always use less icing sugar for a softer result, and more if you want the icing thicker.
3. When cake is cooled, add the cream cheese icing and serve. Or – decorate the cake with additional walnut halves and it does not need cream to accompany it.
250g cream cheese, softened
2 tablespoons lemon juice
2 teaspoons lemon zest
1 teaspoon vanilla essence
5 cups (800g) icing sugar
Preparation:10min › Ready in:10min
Beat cream cheese, butter, lemon zest, lemon juice, with the vanilla together until smooth and fluffy.
Add the icing sugar in 2 additions, and beat until creamy.
Add extra icing sugar or juice as needed for easy spreading.
Makes approx 4 cups.
1 cup (250ml) water
3 tablespoons cornflour
3 egg yolks
1/2 cup (125ml) lemon juice
1 1/2 cups (330g) white sugar
Combine the sugar and cornflour in a heavy saucepan.
Add the water and stir until heated, and then set aside.
Beat egg yolks and add the lemon juice.
Stir in a small amount of sugar mixture to warm yolks.
Combine the yolk and sugar mixtures, and then add butter and return to heat.
Bring to a rolling boil while stirring constantly until thickened.
The mixture will resemble pudding.
Cool the mixture slightly and spread on the cooled cake.