Carrot Cake Recipe Without Nuts
This Carrot Cake Recipe Without Nuts is a moist, flavorful dessert perfect for any occasion. Packed with warm spices, fresh grated carrots, and topped with a creamy cream cheese frosting, it’s a delightful treat that’s easy to make and perfect for those with nut allergies or preferences.
Equipment
- 9-inch round or square cake pans (or 2 pans for a layered cake)
- Mixing bowls
- Whisk
- Grater (for carrots)
- Electric mixer (for frosting)
- Spatula
- Measuring cups and spoons
Ingredients
For the Cake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 3 large eggs
- 2 cups grated carrots about 2 medium carrots
- 3 ounces unsweetened applesauce
- 3 ounces water
- ½ teaspoon ground allspice
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting:
- 8 ounces cream cheese softened
- ⅔ cup heavy whipping cream
- ½ cup salted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat the Oven:
- Begin by preheating your oven to 350°F (175°C). Grease and flour your cake pans (9-inch round or square pans).
Mix the Dry Ingredients:
- In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and ground allspice.
Prepare the Wet Ingredients:
- In a large bowl, beat together the sugar and vegetable oil. Add in the eggs one at a time, mixing well after each addition. Stir in the grated carrots, applesauce, water, and vanilla extract.
Combine the Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture. Stir until well combined and smooth.
Bake the Cake:
- Pour the batter evenly into your prepared cake pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Cream Cheese Frosting:
- In a large mixing bowl, use an electric mixer to beat together the softened cream cheese, butter, and vanilla extract until creamy and smooth. Gradually add the powdered sugar, beating until fluffy. Slowly add the heavy whipping cream and beat until the frosting reaches a spreadable consistency.
Assemble the Cake:
- Once the cake layers have cooled completely, frost the top of one layer with a generous amount of cream cheese frosting. Place the second layer on top and frost the entire cake with the remaining frosting.
Serve and Enjoy:
- Slice and serve your delicious carrot cake!