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Classic Carrot Cake without Nuts

Classic Carrot Cake without Nuts

Updated November 3, 2026

A moist and tender spiced carrot cake topped with rich cream cheese frosting. This nut-free version is perfect for those with allergies while maintaining all the traditional flavors.

Bring to room temperature 30 minutes before serving for best flavor and texture. Store covered in refrigerator for up to 5 days before serving.

Cook time
1 hr
Rating
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Ingredients

Scale
Measurement units
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger
  • 4 eggs
  • 1 cup vegetable oil
  • 2 cups granulated sugar
  • 3 cups finely grated carrots
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract

Instructions

Preheat oven and prepare pans
Preheat oven to 350°F.
Grease two 9-inch round cake pans.
Equipment: oven, 9-inch round cake pans, Two 9-inch round cake pans
Mix dry ingredients
In a medium bowl, whisk together all-purpose flour (2 cups) baking soda (2 tsp) cinnamon, salt (1 tsp) nutmeg, and ginger.
Equipment: medium bowl, whisk, Large mixing bowl, Medium mixing bowl
Mix wet ingredients
In a large bowl, beat eggs until well combined.
Gradually mix in vegetable oil (1 cup) and granulated sugar (2 cups).
Equipment: large bowl, mixer, Large mixing bowl, Medium mixing bowl
Combine wet and dry ingredients
Add the dry ingredients to the wet ingredients and stir until just combined.
Equipment: spatula
Add carrots
Fold in the carrots until evenly distributed.
Equipment: spatula
Fill pans
Divide batter evenly between prepared pans.
Smooth tops.
Equipment: spatula, Two 9-inch round cake pans
Bake cakes
Bake until a toothpick inserted in center comes out clean.
Equipment: oven, toothpick
Cool cakes
Cool in pans.
Turn out onto wire racks to cool completely.
Equipment: wire racks, Two 9-inch round cake pans, Wire cooling racks
Make frosting base
Beat cream cheese, softened (8 oz) and butter until light and fluffy.
Equipment: mixer, large bowl
Finish frosting
Gradually add powdered sugar and vanilla extract, beating until smooth.
Equipment: mixer
Frost first layer
Place one cake layer on serving plate.
Spread frosting on top.
Equipment: serving plate, spatula, Two 9-inch round cake pans
Frost entire cake
Add second layer.
Frost top and sides of entire cake.
Equipment: spatula, Two 9-inch round cake pans

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