Dairy-Free Cinnamon Carrot Cake

Treat yourself to a slice (or two) of our Dairy-Free Cinnamon Carrot Cake, where moist carrot cake is topped with a luscious dairy-free frosting. This recipe artfully balances flavors, with the natural sweetness of the carrots and frosting perfectly complemented by a warm kick of cinnamon. The result is a cake that delights mature palates, fully appreciating its nuanced, rich taste without the burden of dairy.

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DifficultyEasy

Ingredients

For The Cake:

1 cup Country Crock® Plant Butter Sticks with Avocado Oil softened
1 cup granulated sugar
1 cup brown sugar packed
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon to garnish
2 Cups grated carrots

For Buttercream Frosting

1 stick Country Crock® Plant Butter Sticks with Avocado Oil softened
2 Cups powdered sugar sifted
1 teaspoon vanilla extract
1/2 tablespoon Country Crock® Plant Cream
pinch of salt

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Nutritional Guidelines (per serving)

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

Instructions

Preheat your oven to 350°F (175°C). Line a 13x9 inch baking dish with parchment paper.
In a large mixing bowl, cream together the softened Country Crock Plant Butter Avocado Oil Sticks, granulated sugar, and brown sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the grated carrots until evenly distributed throughout the batter
Add the batter to the prepared baking dish. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely.
While the cakes are cooling, prepare the buttercream frosting. In a medium mixing bowl, beat the softened Country Crock Plant Butter Avocado Oil Sticks until smooth.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition until smooth. Mix in the vanilla extract and pinch of salt. Add Country Crock Plant Cream to reach desired consistency.
Once the cake is completely cool, frost the top with a generous amount of frosting.
Optionally, garnish with a sprinkle of cinnamon.