Carrot Cake with Cream Cheese Frosting

Carrot Cake with Cream Cheese Frosting

Servings: 1 Cake

Recipe Directions
Nutrition Information


For the cake:

2 cups all-purpose flour

2 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

3 large eggs

2 cups granulated sugar

3/4 cup vegetable oil

3/4 cup buttermilk

2 teaspoons vanilla extract

2 cups finely grated carrot

1 (8-ounce) can crushed pineapple, drained

For the frosting:

½ cup butter alternative, or regular butter if not dairy-free

2 containers GO VEGGIE Vegan Classic Plain Cream Cheese, or regular cream cheese

6 cups confectioners' sugar

shredded coconut, for topping


To make the cake:

Preheat oven to 350 degrees F.

Spray two 9" cake pans with cooking spray and dust with flour.

Combine flour, baking soda, salt, and cinnamon in a medium bowl, whisking to combine.

In a separate bowl, whisk together the eggs, sugar, oil, buttermilk, vanilla, carrot, and pineapple until well combined.

Add the flour mixture and stir until just combined.

Evenly divide the batter between the two pans.

Bake in preheated oven for 28-32 minutes, until a tester comes out clean.

For the frosting:

In a large bowl, beat together butter and cream cheese until smooth.

Slowly add confectioners' sugar until combined.

Frost cooled cakes.