Moist Carrot Cake Without Nuts Recipe – Easy, Sweet & Nut-Free Delight

Carrot cake is a timeless dessert, beloved for its rich flavor and moist texture. This version is a dream for anyone who prefers their sweets without nuts. Whether it’s allergies or taste preference, this nut-free carrot cake delivers everything you love sweetness from fresh carrots, a hint of cinnamon, and a tender crumb that melts in your mouth. It’s a perfect choice for birthdays, holidays, or casual weekend baking. Plus, the simple preparation makes it beginner-friendly and stress-free. Topped with a smooth cream cheese frosting, this carrot cake is an irresistible dessert the whole family will adore.

Ingredients Of Carrot Cake Without Nuts Recipe

Why You Will Love This Carrot Cake Without Nuts Recipe

This nut-free carrot cake is incredibly moist, flavorful, and easy to make. It’s allergy-friendly without sacrificing texture or taste. With the natural sweetness of carrots and pineapple, it’s perfectly balanced. The cream cheese frosting complements every bite, making it an instant hit at any gathering.

Preparation Process Of Carrot Cake Without Nuts Recipe

Start by preheating your oven and greasing your baking pans. Mix the dry ingredients in one bowl and the wet ingredients in another. Fold in the grated carrots and pineapple to the wet mixture, then gradually combine with the dry ingredients. Pour into prepared pans and bake until golden and cooked through.

Step By Step Instructions

Preheat the Oven
Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.

Mix Dry Ingredients
In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly combined.

Combine Wet Ingredients
In a separate bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and creamy.

Add Carrots and Pineapple
Fold grated carrots and drained crushed pineapple into the wet mixture until well mixed.

Combine Wet and Dry
Gradually add dry ingredients into the wet mixture, stirring just until fully combined. Don’t overmix.

Bake the Cake
Divide the batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean.

Cool and Frost
Let the cakes cool completely. Prepare cream cheese frosting and spread evenly over each layer and top.

How to Serve?

• Serve chilled or at room temperature
• Add a dollop of whipped cream for extra flair
• Pair with tea or coffee
• Garnish with grated carrot or a sprinkle of cinnamon
• Slice and store leftovers in an airtight container

Tips & Variations

Nutrition

1. Calories: 420
2. Fat: 20g
3. Carbs: 55g
4. Protein: 5g
5. Sugar: 35g
6. Fiber: 2g

Recipe Card

Carrot Cake Without Nuts Recipe

Recipe by Rachael rayCourse: Cake

Servings

8 people

servings

Prep time

20

minutes

Cooking time

35

minutes

Calories

420

kcal

This carrot cake without nuts is soft, sweet, and full of rich flavor. Made with freshly grated carrots and crushed pineapple, it’s naturally moist and delicious. There’s no need for nuts in this allergy-friendly version, yet it still satisfies with a soft crumb and irresistible cream cheese frosting. It’s perfect for celebrations or a weekend treat. This recipe is simple, quick to prepare, and requires no fancy equipment just basic pantry ingredients and a love for good dessert. Whether you’re baking for a crowd or a cozy family dinner, this nut-free carrot cake is sure to be a favorite.

Ingredients

• All-purpose flour

• Baking soda

• Baking powder

• Ground cinnamon

• Salt

• Granulated sugar

• Brown sugar

• Large eggs

• Vegetable oil

• Vanilla extract

• Freshly grated carrots

• Crushed pineapple (drained)

• Cream cheese

• Unsalted butter

• Powdered sugar

• Milk (if needed for frosting)

Directions

• Preheat the Oven
• Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans and line with parchment paper.
• Mix Dry Ingredients
• In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon until evenly combined.
• Combine Wet Ingredients
• In a separate bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla extract until smooth and creamy.
• Add Carrots and Pineapple
• Fold grated carrots and drained crushed pineapple into the wet mixture until well mixed.
• Combine Wet and Dry
• Gradually add dry ingredients into the wet mixture, stirring just until fully combined. Don’t overmix.
• Bake the Cake
• Divide the batter evenly into prepared pans. Bake for 30–35 minutes or until a toothpick comes out clean.
• Cool and Frost
• Let the cakes cool completely. Prepare cream cheese frosting and spread evenly over each layer and top.

Recipe Video

Notes

• Cream cheese frosting can be adjusted with milk for desired consistency.
• Always use freshly grated carrots for the best texture.
• You can freeze the unfrosted cake for later use.
• Let the cake cool fully before frosting.

FAQs

Conclusion