So my first instinct is ewwww...

But on further reflection I thought if you found a fresh mild goat cheese maybe it would work. Or if you drained the excess liquid out of goat milk yogurt? A local cheese maker here in Maine makes some kind of caramelly goat milk product - cajeta. That might work as a carrot cake topping.

I would love to here what you come up with.....

I bet you can. You should give it a try using a small amount as a test and be sure to let us know how it worked. Clever you for thinking of it.... :-)

I've made goat yogurt, drained it to the consistency of cream cheese and used it, but it takes a LOT of yogurt to get a small amount of drained yogurt substitute. There is also vegan cream cheese available - Tofutti (I've never tried it because I avoid soy as much as possible). I found this "interesting" recipe on-line and had it in my dairy-free file.

Cream Cheese Frosting:

• ½ C Non-Hydrogenated Shortening

• ½ C Earth Balance Butter (or omit and add an additional ½ C shortening)

• ½ C Honey

• 1 Tsp. Creamy Almond or Cashew Butter

• 1½ Tsp. Apple Cider Vinegar

• 1½ Tsp. Lemon Juice

• ¼ Tsp. Salt (omit if almond butter has salt)

• 2 Tsp. Pure Vanilla

• 1 or 2 Drops Vanilla Stevia, optional

• Update - You can also add Solidified Refined Coconut Oil 1 Tbsp at a time to thicken as needed without placing in the fridge :)Blend all ingredients on low for 30 seconds or until well combined.

  1. Turn speed to medium-high and blend until smooth.
  2. Place in refrigerator 10 - 20 minutes to firm up if needed. Frosting hardens if left in fridge.

  Cream Cheese Frosting:Source: http://cassidyscraveablecreations.com/2013/09/carrot-cake-cupcakes-with-easy-cream-cheese-frosting-grain-gluten-dairy-soy-refined-sugar-free.html 

-Grainlady

Yeah, the soy thing is an issue for me too. Both cause prickly heat in my face when I eat them and I hate the feeling...and the look! So red. Actually, I tried the Daiya cheesecake last week. It wasn't bad. I wonder if I could just scrape the cheesecake topping, whip it up, and put on a cheesecake. Yeah, my cravings get pretty intense at times. I will try the cream cheese icing alternative in the future though.

Agmyss, I did see a maple goat cheese. That might be a nice option to try. And, it was on sale! I was planning on using a little extra vanilla to hide the goat a bit but I think I will use maple goat cheese and a little extra maple syrup to get an extra flavour in there.

I am sure the test for the goat cheese icing will be first and will let you know.

Cookie, if you google goat cream cheese you can find several examples where it seems to work successfully with chevre in a cream cheese frosting that people who avoid dairy can enjoy....

Some substitute only part for cream cheese, others like this one the full amount.

The frosting in the cake photo looks less dense, maybe a little soft but I don't see where it would be an issue unless you wanted to wrap the cake to take somewhere. Would the butter be a problem for you? I'm going to guess you know substitutes for butter.

Here is one from The Plan Cookbook if you ever want to try another one:

11/2 cups confectioners sugar

4 oz goat cheese

1/2 stick unsalted butter, softened

1 tsp pure vanilla extract

Combine all ingredients on a food processor & blend for 1 min.

Thanks. I think my taste buds are at a different level now as no one else in the family liked it:( Maybe it needs the butter to offset the cheese? Oh well, I don't get to pig out too often. Looks like my lucky night.