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Carrot Cake with Dairy Free Cream Cheese Icing

  • Cooking time45 min
  • Prep time30 min
  • Portions 16
recipe image Carrot Cake with Dairy Free Cream Cheese Icing


Carrot Cake

  • 2 1/2 sticks Country Crock® Plant Butter with Avocado Oil Stick
  • 2 1/4 cups all purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 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
  • 4 large eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar

Dairy Free Cream Cheese Icing

  • 1 stick Country Crock® Plant Butter with Avocado Oil Stick
  • 1 cup dairy free cream cheese
  • 4 - 5 cups confectioners' sugar, based on preferred thickness
Energy (kcal)366 kcal
Energy (kJ)1533 kJ
Protein (g)5.1 g
Carbohydrate incl. fibre (g)72.6 g
Carbohydrate excl. fibre (g)71.2 g
Sugar (g)56.7 g
Fibre (g)1.4 g
Fat (g)6.8 g
Saturated fat (g)3.4 g
Unsaturated fat (g)2.5 g
Monounsaturated fat (g)1.9 g
Polyunsaturated fat (g)0.6 g
Trans fat (g)0.0 g
Cholesterol (mg)79 mg
Sodium (mg)397 mg
Salt (g)0.99 g
Vitamin A (IU)5299 IU
Vitamin C (mg)1.8 mg
Calcium (mg)45 mg
Iron (mg)0.75 mg
Potassium (mg)170 mg


  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, salt, cinnamon, 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 softened 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.