In preparation for an amazing almond flour carrot cake I will be posting very soon, I wanted to share the two different cream cheese frosting recipes that I used for it. Below is a picture of the vegan frosting on the cake👇🏻

And the next picture is the cake with regular cream cheese frosting👇🏻

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Both of these frosting recipes are amazing ( yes, I tasted the actual cream cheese one bc I couldn’t not) and much, much healthier versions of the store bought ones. If you’re going dairy free, don’t worry, the vegan version tastes really good. Not quite the same as real cream cheese, but I mean it can’t taste exactly the same because it’s not.

What I especially love about both of these recipes is that they’re sweetened with natural sweeteners and with *Young Living orange essential oil, making it so light and decadent without overtaxing your system with tons of powdered sugar and preservatives.

These frosting recipes pair beautifully with carrot cake, cupcakes, and more! Feel free to make the day before needed, store in fridge, and thaw for a half hour or so before using.

(For both) Makes: about 2 cups / Prep time: 5-10 min / Chill time: 30 minutes unless using right away

Ingredients for cream cheese frosting ( with dairy):

• Two 8 ounce packages of cream cheese ( organic is recommended for all ingredients)
• 1/3-1/2 cup honey or maple syrup
• 3 drops *Young Living Orange oil (optional)
• 2 tsp vanilla extract

Directions:

1. Put all ingredients in bowl of electric stand mixer and attach the whisk attachment.
2. Whisk together until light and fluffy and taste to make sure it’s to you’re desired sweetness/ flavor
3. Put in fridge for 30 minutes unless ready to use immediately on the cooled cake. Make sure to set out for about 30 minutes to soften before using if placed in the fridge for a long period of time.

Ingredients for vegan cream cheese frosting:

• 21/4 cups raw cashew halves
• 2 tsp vanilla extract
• 3 drops *Young Living Orange oil (optional)
• 3/4 cup honey or maple syrup
• 1/4 tsp salt
• 3tsp lemon juice
• 3 tbs coconut oil

Directions:

1. Soak cashews in purified water for 1-2 hours until soft
2. Drain water from cashews and place in blender of food processor along with vanilla and orange oil
3. Blend on and off for several minutes, scraping sides occasionally until smooth
4. Place in small bowl and mix in the rest of ingredients until thick and smooth
5. Place in fridge until ready to use. Thaw out for 20 minutes before using.

*To learn more about Young Living essential oils and get started, click here!

Make sure to pin this recipe to use in the future!

I hope that these healthy cream cheese frosting recipes will be a great go to resource along with your favorite recipes!

More delicious and healthy recipes to try out: