Carrot Cake Filling
A rich and creamy carrot cake filling made with cream cheese, butter, and warm spices, perfect for layering inside your favorite carrot cake.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 12
Ingredients
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 tablespoon finely grated carrot, drained of excess moisture
Instructions
In a large mixing bowl, beat the softened cream cheese and unsalted butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
Gradually add the sifted powdered sugar, beating on low speed until fully incorporated and smooth.
Add the vanilla extract, ground cinnamon, ground nutmeg, and ground ginger to the mixture. Beat on medium speed until the spices are evenly distributed, about 1 minute.
Gently fold in the finely grated carrot, ensuring it is evenly mixed throughout the filling.
Use immediately to fill and layer your carrot cake, or refrigerate in an airtight container for up to 3 days before use. Bring to room temperature and re-whip slightly before spreading if chilled.