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Carrot Cake Recipe Without Nuts

This carrot cake recipe without nuts is the way to go! It is moist, flavorful, perfectly spiced and topped with yummy cream cheese frosting!
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Servings: 12
Calories: 447kcal
Author: Megan Porta


  • 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


  • 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!


  • 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.


Calories: 447kcal | Carbohydrates: 59g | Protein: 5g | Fat: 22g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 524mg | Potassium: 198mg | Fiber: 2g | Sugar: 37g | Vitamin A: 5685IU | Vitamin C: 2mg | Calcium: 99mg | Iron: 2mg
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