Published: · Modified: by Petranka · This post may contain affiliate links.
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This Carrot Cake Frosting Without Cream Cheese will blow your mind! It's ready in just 10 minutes and requires only 5 basic ingredients. With hints of vanilla, this icing is perfect for any cake!
A cream cheese frosting is a classic we all know and love. But this carrot cake frosting without cream cheese is just as good and so simple to make.
It's naturally gluten-free and can be made vegan and dairy-free with just 1 swap.
You can put this frosting on any carrot cake recipe you like. We love pairing it with our healthy carrot cake cupcakes.
Jump to:
- Why You'll Love This Recipe
- Ingredients and Notes
- How to Make Vanilla Buttercream Frosting
- Expert Tips
- FAQ
- How To Frost a Cake
- Ways to Use Vanilla Buttercream Frosting
- 📖 Recipe
Why You'll Love This Recipe
- Quick and easy. One mixer and 10 minutes are all you need to make this recipe. And if you have a stand mixer, it's even easier.
- You'll need only 5 ingredients that you probably have in your kitchen already.
- Versatile. Cakes, cupcakes, cinnamon rolls, truffles, you name it! You can put this carrot cake frosting without cream cheese on so many things!
- SO delicious! When I was testing this recipe I asked a few friends to try it out and give me feedback. All of them LOVED it, and one even said "I can eat this thing straight out of the bowl". So yeah, it's so good!
Ingredients and Notes
- Powdered sugar/ icing sugar: Make sure to use fine powdered sugar for best results.
- Butter: Use one that you like the flavor of and make sure it's at room temperature. If you forgot to take it out ahead of time, you can use this quick method.
- Vanilla extract: We're using light-colored vanilla extract to keep the color of the icing bright, but you can also use pure vanilla extract.
- Milk: We use soy milk, but you can use other neutral-flavored milk such as cashew milk, almond milk, or cow's milk.
How to Make Vanilla Buttercream Frosting
Step 1: Beat the butter
Add two sticks of butter to a large mixing bowl. Using either a handheld or a stand mixer, beat on high for 3-4 minutes. Until the butter is fluffy and light in texture.
Step 2: Add powdered sugar and vanilla
Then, sift your powdered sugar and add it to the bowl, alongside the vanilla extract, and salt.
Beat for 2-3 more minutes, while gradually adding 1 tablespoon of milk at a time, until you reach the desired consistency.
Step 3: Frost your cake
Next, taste and adjust the flavor if needed, adding more salt, vanilla, or milk to taste. You can add up to 1 tablespoon vanilla extract, and you can also add a tablespoon of lemon juice if you want it tangy.
Finally, transfer your frosting to a piping bag and frost your cake as desired. Make sure to refrigerate the cake for at least 30 minutes before slicing.
Expert Tips
- Use room temperature ingredients. This is the MOST important thing when making this recipe. Don't be tempted to use cold ingredients, because it won't work and you'll end up wasting them.
- Beat the butter long enough. Whipping the butter for at least 2 minutes will incorporate air into it, which makes the frosting light and fluffy.
- Don't add too much milk at once. If the frosting is too thick, you can always add more milk later. But if you've added too much milk, you can't take it back.
- Always frost your cake when it's completely cooled down! If you frost the cake while it's still warm, the buttercream will melt and soak into the cake.
FAQ
Why did my frosting curdle?
If you add cold milk (or any cold liquid) to the creamed butter, the frosting will curdle. When mixing the fat and the liquid, they both need to be at room temperature.
Can I make this buttercream vegan?
Yes! This recipe can easily be made vegan and dairy-free by using vegan butter and non-dairy milk.
Does frosting need to be refrigerated?
After you whip it up, it's best to use your frosting right away. If not, you should always refrigerate it for later.
How do you thicken frosting?
If your frosting is too runny, try putting it in the refrigerator first, for at least 2 hours. If that doesn't help, you can add a few additional tablespoons of powdered sugar. However, be aware of making your frosting too sweet. If that doesn't help either, try mixing in 1 tablespoon of cornstarch or cacao powder (for a chocolate frosting).
Can you make the frosting ahead of time?
Yes, this frosting keeps for up to 1 week if saved in the fridge. Before using it, take it out of the fridge and let it come to room temperature.
Can you freeze it?
Yes! Transfer the frosting into a plastic bag and freeze it for up to 3 months. Before using, let it thaw in the fridge overnight. After thawing, you may need to stir in a splash of milk to loosen it up.
How To Frost a Cake
First, make sure your cake layers are completely cooled down, best chilled in the fridge for a few hours. Second, make sure your frosting is at room temperature.
Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Then, place one layer on a cake stand or a serving plate, and evenly cover the top with frosting. Place the second layer on top, and cover with more frosting.
Finally, use the rest of the frosting to cover the sides of the cake, and decorate as desired.
If you want a more in-depth tutorial on this, you can watch this video.
Ways to Use Vanilla Buttercream Frosting
Carrot Cake Cupcakes
Lemon Turmeric Cake
Blueberry Pancake Bundt Cake
Chocolate Peanut Butter Pudding
📖 Recipe
Carrot Cake Frosting without Cream Cheese
This Carrot Cake Frosting Without Cream Cheese will blow your mind! It's ready in just 10 minutes and requires only 5 basic ingredients. With hints of vanilla, this icing is perfect for any cake!
4.92 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 0 minutes minutes
Total Time: 10 minutes minutes
Servings: 2.5 cups
Author: Petranka
Ingredients
- 1 cup (230g) unsalted butter, at room temperature (use vegan butter if needed, we like Miyokos and Earth Balance)
- 2 ¾ cups (400g) fine powdered sugar
- 6-8 tablespoons milk of choice, at room temperature or more as needed (either non-dairy milk or regular)
- ⅛ teaspoon salt, or to taste
- 1 teaspoon clear vanilla extract*
Step-by-step imagesScroll back to find detailed recipe photos!
Instructions
To a large mixing bowl, add the butter. Using a handheld or a stand mixer, beat on high for 2-3 minutes, or until creamed and fluffy.
To a small bowl, sift the powdered sugar 1-2 times until no clumps remain. Add it to the butter, alongside the vanilla extract and salt.
Beat on slow speed until it incorporates, then beat on high speed for 2-3 minutes. Start adding the milk gradually, 1 tablespoon at a time, until you reach the desired consistency.
Taste and adjust the flavor, adding more salt, vanilla, or milk as needed. Use immediately or store in the fridge for up to 1 week.
Notes
- Use room temperature butter. Cold butter won't cream as well, and melted butter doesn't work at all.
- Beat the butter long enough. This is one of the most important parts of this recipe. Whipping butter for at least 2 minutes will incorporate air into it, which makes the frosting light and fluffy.
- Don't add too much milk at once. If the frosting is too thick, you can always add more milk later. But if you've added too much milk, you can't take it back.
- Always frost your cake when it's completely cooled down! If you frost the cake while it's still warm, the buttercream will melt and soak into the cake.
Frosting storage
- Fridge: Transfer frosting to a plastic bag or an air-tight container. It will keep for up to 1 week in the fridge. Before using, take it out of the fridge and let it come to room temperature.
- Freezer: Transfer the frosting into a plastic bag and freeze it for up to 3 months. Before using, let it thaw in the fridge overnight. After thawing, you may need to stir in a splash of milk to loosen it up.
*If you're using pure vanilla extract, make sure to double the amount.
**This recipe makes enough frosting for 12-16 cupcakes, or for one layer of frosting on a sheet cake. If you want to frost a 2 layer cake, you should double this recipe.
***Nutrition information is a rough estimate calculated with 8 tablespoons of milk, and without optional ingredients. The calories marked above are for the frosting of 1 cupcake, assuming you frosted a total of 16 cupcakes with it.
****Recipe adapted from Sally's Baking Recipes.
Nutrition
Calories: 203kcal
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.
Tried this recipe?Leave me a rating and a comment telling me how it went. Or tag me at @sunglowkichen and hashtag #sunglowkitchen on Instagram!
More Vegan and Vegetarian Spring Recipes
- Nutritious Flaxseed Overnight Oats
- Golden Lemon Poppyseed Overnight Oats
- Lemon Blueberry Crisp (Gluten-free)
- Super Crispy Air Fryer Smashed Potatoes
Reader Interactions
Comments
Chanel says
This recipe was great but WAY too sweet for my liking. So I put in less sugar and more butter. This ofc changed the texture of the original but I was still satisfied.Reply
Petranka says
Thank you for sharing, Chanel. I'm happy you found a way to modify it to your liking!
Reply
Boris says
I am a man with a severe sweet tooth and out of all the frostings i have tried - this one takes the cake!Reply
Petranka says
So glad to hear you liked it!
Reply
Magda says
I made this icing for my son’s birthday party cupcakes and it was great! Thank you.Reply
Kathy says
What are measurements in cups, tablespoons please & thank you !!
Reply
Petranka says
Sorry for the inconvenience, I just update the recipe!
Reply
