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ultimate carrot cake

Ultimate Carrot Cake with No Nuts

Moist, rich, and spiced just right — this carrot cake is pure indulgence in every bite, minus the nuts.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 702
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp salt
  • 4 eggs room temperature
  • 1.5 cups granulated sugar
  • 1 cup brown sugar packed
  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 3 cups carrots freshly grated
  • 1 cup crushed pineapple drained
  • 1/2 cup unsalted butter softened
  • 8 oz cream cheese softened
  • 3 cups powdered sugar sifted

Equipment

  • 2 mixing bowls one for wet, one for dry
  • 1 box grater for shredding carrots
  • 1 Rubber Spatula
  • 1 electric mixer handheld or stand
  • 2 8-inch cake pans greased and floured
  • 1 oven preheated to 350°F
  • 1 wire rack for cooling

Method
 

  1. Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
  2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt.
    2 cups all-purpose flour, 2 tsp baking soda, 1 tsp baking powder, 1 tsp ground cinnamon, 1/2 tsp ground ginger, 1/2 tsp salt
  3. In another bowl, beat eggs, granulated sugar, brown sugar, vegetable oil, and vanilla extract until smooth.
    4 eggs, 1.5 cups granulated sugar, 1 cup brown sugar, 1 cup vegetable oil, 2 tsp vanilla extract
  4. Gradually add the dry ingredients to the wet mixture and stir just until combined.
  5. Gently fold in grated carrots and crushed pineapple until evenly distributed.
    3 cups carrots, 1 cup crushed pineapple
  6. Divide batter between pans and bake for 40–45 minutes until a toothpick comes out clean.
  7. Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  8. Beat softened butter and cream cheese until fluffy. Gradually beat in powdered sugar until smooth.
    1/2 cup unsalted butter, 8 oz cream cheese, 3 cups powdered sugar
  9. Frost between layers and over the top and sides. Garnish with extra carrot curls or a dusting of cinnamon if desired.

Notes

Use freshly grated carrots for maximum moisture. Don’t overmix once flour is added. This recipe is nut-free by design — no walnuts, pecans, or other crunchy drama. Perfect for picky kids.
This recipe is an independent creation and is not affiliated with or endorsed by any brand.
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