Carrot Cake Recipe Without Nuts
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.
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.