This carrot cake recipe without nuts is the way to go! It is moist, flavorful, perfectly spiced and topped with yummy cream cheese frosting!

– Unsalted butter – Vegetable oil – Light brown sugar – Sugar – Eggs  – Vanilla extract – Flour – Baking powder – Baking soda – Salt – Cinnamon  – Nutmeg – Milk – Carrots – Batch of Cream Cheese Frosting

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.

Enjoy serving this delicious, flavorful cake!