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Carrot Cake with Cream Cheese Frosting


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.