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recipe image Carrot Cake with Dairy Free Cream Cheese Icing

Carrot Cake with Dairy Free Cream Cheese Icing Recipe

Carrot Cake with Dairy Free Cream Cheese Icing Recipe

Our Carrot Cake with Dairy Free Cream Cheese Icing is so rich and delicious you'll want to make it again and again. Country Crock, eggs and grated carrots make this cake incredibly moist. We top it with a velvety dairy free cream cheese icing and chopped nuts for great flavor and texture.

Our Carrot Cake with Dairy Free Cream Cheese Icing is so rich and delicious you'll want to make it again and again. Country Crock, eggs and grated carrots make this cake incredibly moist. We top it with a velvety dairy free cream cheese icing and chopped nuts for great flavor and texture.

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  • Preparation timePrep time30 min
  • Cooking timeCooking time45 min
  • ServingsPortionsPortions 16
  • DifficultyDifficultyMedium

Ingredients

Carrot Cake
  • 2 1/2 sticks Country Crock® Plant Butter with Avocado Oil Stick
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar
  • 4 large eggs
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 4 cups grated carrots
  • 3/4 cup nuts (mix of pecan, walnuts and almonds), coarsely chopped
Dairy Free Cream Cheese Icing
  • 1 stick Country Crock® Plant Butter with Avocado Oil Stick
  • 1 cup dairy free cream cheese
  • 4 to 5 cups confectioners' sugar, based on preferred thickness

Nutritional Guidelines (per serving)

      See Full Nutritional GuidelinesClose

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

      Instructions

      1. Preheat the oven to 350 degrees. Grease a 9 x 13 inch glass baking dish or line with parchment paper.
      2. In a stand mixer bowl or a large mixing bowl, beat together Country Crock Plant Butter, white sugar, brown sugar and eggs until light and fluffy.
      3. Add in the flour, baking soda, cinnamon, salt, nutmeg and clove into the wet ingredients.
      4. Add in the grated carrots and mix.
      5. Pour the batter into prepared baking dish, and spread the coarsely chopped nuts on top of the batter.
      6. Bake for 45 minutes or until toothpick inserted in center comes out clean.
      7. While the cake is in the oven, prepare the dairy free cream cheese frosting by beating the Country Crock Plant Butter in a large bowl until light and creamy.
      8. Add in the dairy free cream cheese and mix again until smooth.
      9. Slowly mix in the confectioners' sugar in small increments, until you reach the desired consistency.
      10. Let the carrot cake cool on a cooling rack before icing, garnish with coarsely chopped nuts and serve.
      When we make this recipe, we always make extra dairy-free icing. After all, it doesn't just taste great on top of carrot cake; add a dab to waffles, fruit, sweet potatoes, and even hard pretzels . . . In fact, is there anything that doesn't taste better with a hint of dairy-free icing?

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