use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign Up
CRM 2023 Recipe pop-up


Subscribe to our newsletters to get our best recipes, time-saving tips, and savings.

Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
recipe image Carrot, Carrot Cake

Carrot, Carrot Cake

Carrot, Carrot Cake

Be the first to rate this

Has average rating

Total rating count

  • Preparation timePrep time30 min
  • Ready inReady in1 hr 10 min
  • ServingsPortions10


For The Cake
  • 2 cups all-purpose flour
  • 3 cups grated carrots
  • 1 cup granulated sugar
  • 1 cup lightly packed brown sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon nutmeg
  • 2 teaspoons cinnamon
  • 4 large eggs or 4 flax eggs = 4 tablespoons Ground Flaxseed Meal with ¾ cup water
  • 1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil, melted avocado sticks
  • 1 teaspoon vanilla extract
  • 1 canned crushed pineapple in juice
  • 1 cup pecans, chopped
  • Fresh mint sprigs for garnishing
For The Frosting

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat the oven to 350 degrees F. Using Country Crock® Plant butter, grease and flour a 9x13-inch cake pan.
  2. Transfer the batter to the prepared cake pan and bake for 35 to 40 minutes until a toothpick inserted comes out clean.
  3. Transfer the cake, still in the pan to a cooling rack to cool completely. Invert it onto a large cutting board. Cut the cake into individual ‘carrot’ shaped cakes!
  4. Make the Frosting: Using a stand mixer fitted with the paddle attachment, beat the vegan cream cheese until smooth. Add the Country Crock® Plant butter, Country Crock® Plant Cream and vanilla extract, beat until combined. Sift the confectioners' sugar into the bowl and then beat again until combined. Add the orange food coloring until the desired orange color is reached, and whisk until fully combined.
  5. Frost them with the prepared cream cheese frosting. Add a sprig of mint for a stem. Enjoy!
  6. Make the Cake: In a large bowl combine the flour, grated carrots, both sugars, baking soda, salt, nutmeg and cinnamon. Add the eggs or flaxseed replacer, melted Country Crock® Plant Butter, vanilla extract, crushed pineapple (including the juice) and chopped pecans, stirring until combined.

How would you rate this recipe ? Click to rate this recipe and then in the following popup please share your review