Carrot Cake Recipe No Raisins – Soft, Spiced & Nutty

At My Baking Addiction, I wanted to share a carrot cake recipe no raisins because I enjoy making moist, flavorful cakes that everyone can enjoy.

I first saw this carrot cake recipe no raisins being made in a cooking video, and the way the cake looked inspired me to try it myself.

The special thing about this carrot cake recipe no raisins is how rich and tender it turns out, with the warm spices and chopped pecans adding great texture.

I’ve had experience baking many cakes, and this one stands out for its balance of flavors and smooth cream cheese frosting. Now, I’ll guide you through each step to make this delicious carrot cake recipe no raisins from scratch.

Why My Recipe Works

My carrot cake recipe no raisins works because it balances moisture and flavor perfectly. Using both granulated and brown sugar adds sweetness and depth, while the vegetable oil keeps the cake tender and moist.

Freshly grated carrots provide natural sweetness and texture without overwhelming the cake. The combination of baking powder and baking soda ensures the cake rises just right, creating a light crumb.

The warm spices bring out the classic carrot cake taste, and the chopped pecans add a pleasant crunch. The cream cheese frosting ties everything together with its creamy, tangy richness, making this recipe reliably delicious every time.

How To Prepare Carrot Cake Recipe No Raisins?

To make this carrot cake recipe no raisins just right, I’ll walk you through every step clearly and simply. I’ve included helpful tips and details to make the process smooth.

I’ll also mention some kitchen tools that can make baking easier, but don’t stress if you don’t have them all just use what’s available, and you’ll still bake a tasty, moist carrot cake!

Recipe Overview

Preparation Time: 15 minutes

Cooking Time: 45 minutes

Total Time: Approximately 1 hour

Course: Dessert

Cuisine: American

Yield: 10 serving

Kitchen Utensils Needed

• Mixing bowls
• Electric mixer or whisk
• Grater
• Measuring cups and spoons
• Spatula
• Baking pan(s)
• Cooling rack

Ingredients

For the Cake:

• 1 cup granulated sugar
• 1 cup packed light brown sugar
• 3 cups grated carrots (about 1 pound)
• 2½ cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1⅓ cups vegetable oil
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 4 large eggs
• 1 cup chopped pecans
• 2 teaspoons vanilla extract

For the Cream Cheese Frosting:

• ½ cup unsalted butter, softened
• 4 cups confectioners’ sugar
• 16 ounces full-fat cream cheese, softened
• Pinch of salt
• 1½ teaspoons pure vanilla extract

Instructions

1. First, get your oven ready by heating it to 350°F (175°C). Grease your baking pan really well and dust it lightly with flour, or use parchment paper to line it so the cake doesn’t stick.

2. Next, in a big bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set this dry mix aside for now.

3. In another large bowl, mix the granulated sugar, brown sugar, and vegetable oil. Whisk them together until they’re nicely combined.

4. Now, add the eggs one at a time to the sugar and oil mixture, beating well after each one. Once all the eggs are mixed in, stir in the vanilla extract.

5. Slowly add the dry ingredients to the wet ingredients, stirring gently until everything is just combined. Don’t overdo it mixing too much can make the cake tough.

6. Then, fold in the grated carrots and chopped pecans, making sure they’re spread evenly throughout the batter.

7. Pour the batter into your prepared pan and pop it into the oven. Bake for about 40 to 45 minutes. To check if it’s done, stick a toothpick or skewer in the center if it comes out clean, it’s ready. Let the cake cool completely on a wire rack before you move on.

8. While the cake cools, it’s time to make the frosting. Beat the softened butter and cream cheese together until smooth and creamy. Gradually add the powdered sugar, a pinch of salt, and the vanilla extract. Keep beating until the frosting is fluffy and silky.

9. Finally, when your cake is fully cooled, spread the frosting evenly on top. Slice it up, serve, and enjoy your delicious homemade carrot cake!

Notes: Be sure to soften the cream cheese and butter to room temperature for smooth frosting. Grate carrots finely for the best texture. Pecan nuts add crunch, but you can omit or substitute if preferred.

Nutrition Facts Of Carrot Cake Recipe No Raisins

Nutrition	Amounts
Calories	350
Fat	22g
Carbohydrates	38g
Protein	4g
Sugar	28g
Fiber	2g

Why You’ll Love This Recipe

You’ll love this carrot cake recipe no raisins because it delivers a moist, flavorful cake that feels homemade and comforting. The absence of raisins keeps the texture smooth, focusing on the fresh carrots and warm spices.

The cream cheese frosting adds just the right amount of tangy sweetness, balancing the cake perfectly. Chopped pecans add a nice crunch without overpowering the overall flavor.

This carrot cake recipe no raisins is dependable and produces consistent results, making it easy to bake for friends and family. It’s a classic dessert that always brings smiles and satisfies cravings.

Health Benefits

This carrot cake recipe no raisins offers some surprising health benefits thanks to its key ingredients. Fresh grated carrots provide a good source of beta-carotene, which supports eye health and boosts the immune system.

The use of vegetable oil supplies healthy fats that help absorb fat-soluble vitamins. Nuts like pecans add fiber, protein, and heart-healthy fats, contributing to better heart health and sustained energy.

While this remains a dessert, choosing wholesome ingredients like real carrots and nuts gives it a nutritional edge compared to many other cakes.

Enjoying this carrot cake recipe no raisins in moderation allows you to indulge while still gaining some benefits from natural ingredients.

Amazing Serving Ideas

Serving this carrot cake recipe no raisins can be a delightful experience with a few simple touches. Try chilling the cake slightly before frosting for easier spreading and a cleaner finish.

Garnish the top with extra chopped pecans or a light dusting of cinnamon for added texture and aroma. Serve slices alongside a cup of freshly brewed coffee or a warm cup of chai tea to complement the spices.

For special occasions, add fresh berries or edible flowers on the plate for a pop of color. This carrot cake recipe no raisins also pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Additions To Make the Carrot Cake More Delicious

➢ Crushed Pineapple: Adding about ½ cup of crushed pineapple (drained) can make the cake even more moist and introduce a subtle, natural sweetness that complements the carrots and spices beautifully.

➢ Shredded Coconut: Mixing in ½ cup of unsweetened shredded coconut adds a lovely chewy texture and a slight tropical flavor, giving the cake an extra dimension without overpowering the traditional taste.

➢ Orange Zest: A teaspoon of fresh orange zest brightens the flavor profile, balancing the warm spices with a fresh, citrusy aroma that lifts the entire cake.

➢ Ginger Powder or Fresh Grated Ginger: Incorporating ½ teaspoon of ground ginger or a teaspoon of freshly grated ginger adds a warm, spicy note that pairs perfectly with cinnamon and nutmeg, enhancing the cake’s complexity.

➢ Chopped Walnuts or Almonds: Substituting or adding chopped walnuts or almonds instead of pecans gives a different crunch and nutty flavor, adding variety and richness to the cake’s texture.

Top Baking Tips

1. Always grate your carrots fresh pre-shredded ones are dry and lack flavor. Fresh carrots add natural moisture and sweetness.

2. Use proper measuring cups and level off dry ingredients. Too much flour can make the cake dense or dry.

3. Mix just until the ingredients are combined. Overmixing can lead to a tough, rubbery texture.

4. Make sure eggs and cream cheese are at room temperature. This helps them blend smoothly and evenly.

5. Prevent sticking by greasing your pans and using parchment paper on the bottom for easy release.

6. Never frost a warm cake the frosting will melt and slide off. Let the cake cool fully.

Can I Freeze The Carrot Cake If I Want To Make It Ahead?

Yes, this cake freezes very well especially the unfrosted layers. Once baked, let the cake cool completely, then wrap each layer tightly in plastic wrap and a layer of foil.

Freeze for up to 2–3 months. When you’re ready to serve, thaw the layers overnight in the fridge, then frost as usual. You can also freeze frosted slices individually.

Does Leaving Out Raisins Change The Texture?

Leaving out raisins doesn’t hurt the cake at all. Raisins usually add a chewy bite, but without them, the texture stays soft and moist from the carrots, oil, and eggs.

Many people actually prefer carrot cake without raisins because it gives a smoother, more consistent bite and highlights the other ingredients better.

Can I Skip The Nuts Or Use Something Else?

Yes, the chopped pecans are completely optional. You can leave them out if you have a nut allergy or don’t like them.

If you still want some crunch, try using sunflower seeds, shredded coconut, or even a handful of pumpkin seeds. Walnuts are a great substitute if you want a similar nutty flavor.

Is There A Way To Make This Recipe Eggless Or Vegan?

Absolutely. For an eggless version, you can replace each egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water (let it sit for 5–10 minutes to thicken).

For a vegan cake, also use plant-based milk, vegan cream cheese, and dairy-free butter for the frosting. The result is still moist, flavorful, and completely plant-based.

Storage Instructions for Carrot Cake No Raisins

To keep your carrot cake recipe no raisins fresh and delicious, store it properly. Once the cake has completely cooled and is frosted, cover it tightly with plastic wrap or place it in an airtight container.

Refrigerate the cake to maintain the freshness of the cream cheese frosting and prevent spoilage. Stored this way, the cake will stay moist and tasty for up to 4-5 days.

For longer storage, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil. Freeze for up to 2 months.

Conclusion

This delicious carrot cake recipe no raisins is loved by everyone who tries it. I made this cake myself and truly enjoyed the rich flavors and moist texture.

After perfecting it, I wanted to share my carrot cake recipe no raisins with you because the method is easy and leads to great success every time.

Baking this carrot cake recipe no raisins brings joy, and I hope you will try it soon. I’m confident you’ll enjoy making and eating this carrot cake recipe no raisins just as much as I did!

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