This carrot cake recipe without nuts is the way to go! It is moist, flavorful, perfectly spiced and topped with yummy cream cheese frosting!
Original recipe posted: April 2019 | Recipe updated: March 2021
Why This Recipe Works
Do you ever wonder who made the discovery that carrots and baked goods taste delicious together? I mean, carrots aren’t the most flavorful things in the world. But when thrown into cake batter? YUM. You won’t have a dry cake!
This is the best carrot cake recipe you will find and it is made without nuts! It has a yummy hint of spice that you’ll enjoy, a super moist texture and to top it off, a totally irresistible cream cheese frosting that gets slathered all over it.
Some people might be intimidated by the process of putting a carrot layer cake together, but you will find that it bakes perfectly every single time. It is the perfect dessert for any occasion, any time of the year and always gets rave reviews.
Recipe Ingredients
Vegetable oil – Yes, both butter and oil are used in this recipe, but that’s on purpose! Oil allows baked goods to stay moist and more evenly fluffy, while butter adds a uniquely yummy flavor. Using both is the way to go with carrot cake!
Butter – Many bakers use unsalted butter in their baked goods in order to avoid over-salting. I, however, almost always use salted butter in my baked goods because it gives everything I make an extra touch of salty deliciousness. If you go the unsalted route, make sure you’re adding salt to the recipe.
Also, let your butter sit at room temperature before adding it to the recipe. This will prevent clumps from forming in the batter when mixed.
Eggs – Using room temperature eggs will produce a smooth, non-lumpy cake batter. When cold eggs are added to batter, it can alter the temperature and consistency of the other ingredients.
Carrots – Use a cheese grater or shredder to produce grated or shredded carrots. You will need 3 cups total shredded/grated, which equates to approximately 4 medium carrots. Grate the carrots yourself as opposed to purchasing pre-packaged matchstick-style carrots. Your food processor may have an attachment to make this go fast.
Optional extras – Do not exceed a total of 1 cup of the following ingredients: crushed pineapple, raisins, dried fruit, chopped maraschino cherries.
How to Make Nut-Free Carrot Cake
Step 1
Preheat your oven to 350 degrees F and generously spray two 8- or 9-inch round cake pans (or you can use one at a time) with cooking spray.
Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the wet ingredients: butter, oil, both granulated sugar and brown sugar, eggs and vanilla extract and beat on medium speed until creamy and free of lumps.
Step 2
In a separate bowl, whisk together the dry ingredients: all purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the grated carrots.
Step 3
Divide the mixture evenly between the prepared pans and bake one at a time in the preheated oven. Baking time is 35-40 minutes, or until a toothpick inserted into the centers come out clean.
Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
Step 4
Place one baked cake in the center of a rotating cake stand. Spread cream cheese frosting evenly and generously over the top in an even layer. Top with the remaining second layer and use the remaining frosting to cover the top and sides.
Top the frosted cake with festive candies such as Reese’s pieces, M&M’s candies or gummy bears, if desired.
How To Make Cream Cheese Frosting
One of the best things about homemade frosting is that it is so ridiculously easy to make and the flavor crushes that of store-bought frosting. Make this super easy, creamy frosting with just a handful of ingredients and in a few simple steps!
Step 1
In a large bowl, combine 3/4 cup (1 1/2 sticks) salted butter, Two 8-oz. packages cream cheese and 2 teaspoons vanilla extract.
Step 2
Using a stand mixer fitted with the whisk attachment (or a hand mixer), mix cream cheese and butter mixture until smooth. Add 6 cups of powdered sugar to the bowl.
Step 3
Beat the mixture on medium-high speed for 3 minutes.
Step 4
Spread or pipe the frosting onto your favorite cakes, cupcakes or bars!
Recipe Notes
- Keep the door of your oven closed until your timer beeps! Peek using your oven light and allow the oven to do its thing uninterrupted. Opening the door too soon can deflate the cake if it’s not done baking.
- After you cut off the tops of the cakes to create a flat surface for frosting, don’t throw the “extras” away! Feed them as a snack to hungry children or use them to create cake truffles!
- Chill the cakes about 15 minutes before frosting them. They’ll be a little more forgiving as you spread on the layer of cream cheese frosting.
- Because of the cream cheese frosting, once it is assembled this cake will need to be refrigerated until serving time.
- You can easily turn this cake into individual sized carrot cake cupcakes! Simply line a 24 cupcake pan with paper cups and fill them 3/4 full. Bake them in the oven for 20-25 minutes. You won’t need as much frosting for this version but you can still generously top each one for a perfect final touch.
- For a sturdy frosting that stays put on the cake once its layered, it’s important to use extra powdered sugar (1/4 cup at a time) until the desired consistency is reached OR add 1-2 tablespoons of cornstarch. You want an extra sturdy frosting when you are piping it onto certain baked goods.
- Use good quality, full fat cream cheese! Low fat cream cheese will alter the end product.
- Refrigerate the cake once it’s prepared until you are prepared to serve it because this frosting tends to get a little bit soft, especially if it sits in warm weather.
FAQ About Carrot Cake
Carrot cake can definitely be frozen after it has fully cooled. For best results, wrap individual unfrosted cakes in plastic wrap and place in a sealed freezer bag. Store for up to 4 months for best results!
Ironically, carrot cake does not actually taste like carrots! Their very subtle flavor is overpowered by the brown sugar in the recipe. Carrot cake is known for being super moist and flavorful.
Carrot cake originates from Switzerland and is a popular birthday cake option. The popularity has spread around the world due to its delicious combination of ingredients.
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Carrot Cake Recipe Without Nuts
Ingredients
- 1/2 cup salted butter softened
- 2/3 cup vegetable oil or canola oil
- 1 cup light brown sugar
- 1 cup granulated sugar
- 4 eggs at room temperature
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 2/3 cup milk
- 3 cups grated carrots
- 1 batch Cream Cheese Frosting
Instructions
- Preheat the oven to 350 degrees F and generously spray two 8- or 9-inch round cake pans (or you can use one at a time) with cooking spray. Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, oil, sugars, eggs and vanilla extract and beat on medium speed until creamy and free of lumps.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Add the milk and mix until just combined. Fold in the grated carrot.
- Divide the mixture evenly between the prepared cake pans and bake one at a time in the preheated oven for 35-40 minutes, or until a toothpick inserted into the centers come out clean. Let cool in pan for 5 minutes, remove from pan and let cool completely on a wire rack. Using a serrated bread knife, cut the rounded tops off each cooled cake.
- Place one cake in the center of a rotating cake stand. Spread frosting evenly and generously over the top in an even layer. Top with the remaining cake and use the remaining frosting to cover the top and sides. Refrigerate until ready to serve!
Notes
- Chill the cakes about 15 minutes before frosting them. They’ll be a little more forgiving as you spread on the layer of cream cheese frosting.
- Because of the cream cheese frosting, once it is assembled this cake will need to be refrigerated until serving time.
- You can easily turn this cake into individual sized carrot cake cupcakes! Simply line a 24 cupcake pan with paper cups and fill them 3/4 full. Bake them in the oven for 20-25 minutes. You won’t need as much frosting for this version but you can still generously top each one for a perfect final touch.
- For a sturdy frosting that stays put on the cake once its layered, it’s important to use extra powdered sugar (1/4 cup at a time) until the desired consistency is reached OR add 1-2 tablespoons of cornstarch. You want an extra sturdy frosting when you are piping it onto certain baked goods.
- Use good quality, full fat cream cheese! Low fat cream cheese will alter the end product.
- Refrigerate the cake once it’s prepared until you are prepared to serve it because this frosting tends to get a little bit soft, especially if it sits in warm weather.
Hello! I see milk as an ingredient but it’s not listed in the instructions. Does the milk go in with the butter mixture or is it an error and doesn’t go in this recipe?
Oops! I see it now!! 🤦🏻♀️
Thank you for letting me know – it’s corrected!