This carrot cake recipe without nuts is a soft, moist cake filled with freshly grated carrots and plump raisins. The sweetness of brown sugar and granulated sugar blends beautifully with the warm aroma of cinnamon, creating a comforting and aromatic dessert.
The creamy frosting made from cream cheese and a touch of whipped cream adds a smooth, tangy contrast to the rich cake.
The carrot cake recipe without nuts specialty lies in its tender texture and the natural sweetness from the carrots, making it lighter and more approachable than nut-filled versions.
Carrot cake has roots in medieval Europe when carrots were used as sweeteners, evolving over centuries into a beloved dessert across the world.
What Does Carrot Cake Taste Like?
Carrot cake boasts a unique and delightful flavour profile. It offers a harmonious blend of sweet and slightly earthy notes, with a hint of warmth from spices like cinnamon and nutmeg.
The carrots add a subtle sweetness and moistness to the cake, while the spices impart a comforting and aromatic quality.
Additionally, the texture of carrot cake is soft and tender, with a slight crunch from the grated carrots. Overall, carrot cake is a deliciously satisfying treat that is both comforting and indulgent, perfect for any occasion.
How To Prepare Carrot Cake Recipe Without Nuts?
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: American
Yield: 8 servings
Kitchen Utensils
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Grater for carrots
- 9×13-inch baking pan
- Spatula
- Cooling rack
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking soda
- 4 large eggs, at room temperature
- 3 cups grated peeled carrots (about 5–6 medium carrots)
- ½ teaspoon fine sea salt
- 1 cup lightly packed brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup raisins
For the Creamy Frosting:
- ⅓ cup cold heavy cream
- 8 ounces cream cheese, at room temperature
- 1 ¼ cups powdered sugar
- 2 teaspoons cornstarch
How To Make Carrot Cake Recipe Without Nuts
1. Preheat your oven to 350°F (175°C). Grease and lightly flour your baking pan(s) or line with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
3. In a large mixing bowl, combine the vegetable oil, brown sugar, and granulated sugar. Beat in the eggs one at a time until smooth and creamy. Stir in the vanilla extract.
4. Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Avoid over mixing to keep the cake tender. Fold in the grated carrots and raisins until evenly distributed.
5. Pour the batter into the prepared pan(s), smoothing the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Then transfer it to a cooling rack to cool completely before frosting.
7. To make the frosting, beat the cream cheese in a bowl until smooth. Gradually add the powdered sugar and cornstarch, beating until creamy. Slowly pour in the cold heavy cream and continue to beat until light and fluffy.
8. Spread the frosting evenly over the cooled carrot cake. Slice and serve. Store any leftovers in the refrigerator for up to 4–5 days.
Nutrition Facts Carrot Cake Recipe Without Nuts
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Total Fat | 25g |
| Cholesterol | 85mg |
| Sodium | 300mg |
| Total Carbohydrates | 55g |
| Sugars | 40g |
| Protein | 5g |
Why My Recipe Works
My carrot cake recipe without nuts works because it balances moisture, texture, and flavor with careful ingredient choices and proper technique.
Grated carrots naturally keep the cake soft and tender, while brown and granulated sugars provide sweetness and a subtle depth of flavor.
Vegetable oil ensures a moist crumb, and eggs give structure and stability to the batter. Warm cinnamon adds aromatic richness, and raisins create gentle bursts of chewiness.
The cream cheese frosting, lightened with cold heavy cream and thickened with cornstarch, complements the cake with smooth, creamy texture.
Correct mixing and baking times guarantee an evenly baked, flavorful cake that holds together beautifully.
Why Peoples Like Carrot Cake Recipe Without Nuts?
People enjoy carrot cake recipe without nuts for several reasons. The cake offers a moist and tender texture from grated carrots, providing natural sweetness without being overly sugary.
The warm flavor of cinnamon combined with brown and granulated sugar creates a comforting taste that appeals to many.
Raisins add subtle bursts of sweetness, and the creamy frosting delivers a smooth, tangy balance that enhances the cake’s richness.
Being nut-free makes it accessible to people with allergies or those who prefer softer textures without crunch. Its flavor is familiar yet indulgent, making it a crowd-pleasing dessert for all ages.
Amazing Serving Ideas
Carrot cake without nuts can be served in many delightful ways to make it look and taste even more special. Slice it into squares or wedges and serve on a decorative plate with a dusting of powdered sugar or a drizzle of caramel sauce.
Top each slice with fresh berries, such as raspberries or blueberries, to add color and a hint of tartness. For a festive touch, pipe the cream cheese frosting into rosettes or swirls on top.
Serve with a cup of tea, coffee, or a glass of milk for a comforting pairing. For celebrations, layer the cake with frosting in between for a beautiful, tall cake centerpiece.
Health Benefits
This carrot cake recipe without nuts offers several health benefits while still being indulgent. Grated carrots provide beta-carotene, which converts to vitamin A and supports eye health and immunity.
Carrots also supply fiber, aiding digestion and promoting a feeling of fullness. Using vegetable oil instead of butter adds healthy unsaturated fats, which support heart health.
Eggs contribute protein and essential nutrients, while raisins offer natural sweetness along with iron and antioxidants.
The moderate use of sugars keeps the cake enjoyable without excessive spikes in blood sugar. Overall, this carrot cake recipe without nuts combines wholesome ingredients with delightful flavor.
My Tips
1. Grate the carrots finely to ensure they blend well into the cake and provide a moist texture.
2. Stir the batter gently to avoid a dense cake; mix just until everything is combined.
3. Consider adding a bit of applesauce or extra oil for added moisture if you want the cake to be extra soft.
4. Cinnamon and nutmeg add the perfect warmth and flavor, so don’t skimp on them.
5. Before spreading the cream cheese frosting, chill it for a bit to ensure it’s thick and spreadable.
6. You can add raisins or coconut flakes if you want extra texture without nuts.
How To Store Leftovers
To store leftover carrot cake recipe without nuts, first allow the cake to cool completely. Wrap it tightly in plastic wrap or place it in an airtight container to prevent it from drying out and absorbing other odors from the fridge.
Store frosted cake in the refrigerator for up to 4–5 days. For longer storage, the unfrosted cake can be frozen: wrap it in plastic wrap and then in aluminum foil, or place it in a freezer-safe container.
Carrot cake recipe without nuts can last up to 2–3 months in the freezer. Thaw frozen cake in the refrigerator overnight before serving, and frost if needed.
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Conclusion
This delicious and healthy carrot cake recipe without nuts has become a favorite that everyone enjoys. Each time I make it, the soft, moist cake and creamy frosting bring joy to the table, making serving time special and memorable.
I love preparing it because the process is simple, and the results are always satisfying. Sharing this easy method allows others to experience the same pleasure of baking and tasting a wholesome dessert.
I hope this carrot cake recipe without nuts inspires you to try it, enjoy every bite, and create happy moments with those you serve.
Carrot Cake Recipe Without Nuts
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Grater (for carrots)
- 9×13 inch baking pan
- Spatula
- Cooling rack
Ingredients
For the Carrot Cake:
- 2 cups all-purpose flour spooned and leveled
- 2 teaspoons baking soda
- 4 large eggs at room temperature
- 3 cups grated peeled carrots about 5–6 medium carrots
- ½ teaspoon fine sea salt
- 1 cup lightly packed brown sugar
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups vegetable oil
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup raisins
For the Creamy Frosting:
- ⅓ cup cold heavy cream
- 8 ounces cream cheese at room temperature
- 1 ¼ cups powdered sugar
- 2 teaspoons cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Grease and lightly flour your baking pan(s) or line with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon until evenly combined. Set aside.
- In a large mixing bowl, combine the vegetable oil, brown sugar, and granulated sugar. Beat in the eggs one at a time until smooth and creamy. Stir in the vanilla extract.
- Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined. Avoid over mixing to keep the cake tender. Fold in the grated carrots and raisins until evenly distributed.
- Pour the batter into the prepared pan(s), smoothing the top with a spatula. Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Then transfer it to a cooling rack to cool completely before frosting.
- To make the frosting, beat the cream cheese in a bowl until smooth. Gradually add the powdered sugar and cornstarch, beating until creamy. Slowly pour in the cold heavy cream and continue to beat until light and fluffy.
- Spread the frosting evenly over the cooled carrot cake. Slice and serve. Store any leftovers in the refrigerator for up to 4–5 days.