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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Course: Dessert

Cuisine: American

Diet: Vegetarian

Keyword: carrot cake, nut-free dessert, rich dessert, ultimate carrot cake

Prep Time: 30

Cook Time: 45

Total Time: 1 15

Servings: slices

Calories: 702kcal

Cost: $11.50

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

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

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Instructions

Preheat oven to 350°F. Grease and flour two 8-inch cake pans.
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
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
Gradually add the dry ingredients to the wet mixture and stir just until combined.
Gently fold in grated carrots and crushed pineapple until evenly distributed.
3 cups carrots, 1 cup crushed pineapple
Divide batter between pans and bake for 40–45 minutes until a toothpick comes out clean.
Let cakes cool in pans for 10 minutes, then turn out onto a wire rack to cool completely.
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
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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