(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Preheat the oven to 350 degrees F. Using Country Crock® Plant butter, grease and flour a
9x13-inch cake pan.
Transfer the batter to the prepared cake pan and bake for 35 to 40 minutes until a toothpick
inserted comes out clean.
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!
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.
Frost them with the prepared cream cheese frosting. Add a sprig of mint for a stem. Enjoy!
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
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