EASY CARROT CAKE (nut-free)
This easy carrot cake is truly the best I've ever tried! It's moist, nut-free, perfectly spiced, and finished with a delicious cream cheese frosting. This carrot cake is a perfect dessert for special holidays like Easter or a birthday, and quick enough for your regular Sunday brunch. The foolproof recipe is made from scratch and yields a moist, tender crumb every time.
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Servings: SERVINGS
Calories: 725kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1/2 teaspoon fine salt
- 1 ½ teaspoons ground cinnamon
- 1 ¼ cups oil I use olive oil for baking
- 1 cup granulated sugar
- 1 cup lightly packed brown sugar
- 1 teaspoon vanilla extract
- 4 large eggs at room temperature
- 3 cups grated peeled carrots 5 to 6 medium carrots
- 1/2 cup raisins
CREAM CHEESE FROSTING
- 8 ounces full-fat brick cream cheese softened to room temperature
- 1/2 cup 8 Tbsp unsalted butter, softened to room temperature
- 1 cup confectioners’ sugar I like slightly sweet, but you can add up to 3 cups if you prefer
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
Instructions
THE BATTER
- Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
- In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
- Add the eggs, one at a time, whisking after each one.
- Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients (flour mixture) in three parts, gently stirring until combined and the batter is smooth.
- Fold in the carrots, and raisins.
BAKE CAKE
- Preheat the oven to 350°F (176°C). Grease two 9-inch round cake pans, line the bottom with parchment paper, and then grease the top. I use unsalted butter for this.
- Divide the cake batter between the prepared cake pans.
- Bake for 35–40 minutes depending on your oven. Or until a toothpick inserted into the center of the cake comes out clean, Mine took 35 minutes.
- Cool the cakes in the pans until you can handle them safely, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely before frosting.
CREAM CHEESE FROSTING
- In a large bowl, use a handheld or stand mixer fitted with a paddle or whisk attachment to beat the cream cheese and butter together on high speed until smooth and creamy.
- Next, add 1 cup of confectioners' sugar, the vanilla extract, and a pinch of salt to the mixture.
- Beat everything together until it is well combined, starting at low speed and then increasing to high speed.
- When the cake layers are completely cool, frost the top of one cake layer and place the second cake layer on top.
- Add the remaining frosting to the top of the carrot cake, and use a small spatula to swirl the frosting around. I like to leave the sides of the cake unfrosted. If you want to cover the whole cake with frosting, double it.
Notes
TIPS:
- Grate fresh carrots for the best flavor and texture.
- Spoon and level the flour when measuring to avoid a dense carrot cake.
- Add chopped nuts, more raisins, or shredded coconut for extra flavor and texture, if desired.
- Avoid overmixing the batter to ensure a tender crumb.
- Use room-temperature eggs and other dairy ingredients for best results.
Allow the cake to cool completely before frosting to prevent melting.
Nutrition
Calories: 725kcal | Carbohydrates: 84g | Protein: 7g | Fat: 47g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.5g | Cholesterol: 113mg | Sodium: 526mg | Potassium: 299mg | Fiber: 2g | Sugar: 44g | Vitamin A: 7099IU | Vitamin C: 3mg | Calcium: 75mg | Iron: 2mg